4 (8 inch) zucchini squash
3 tbsp. butter
1 med. onion, cut into thin strips
1 (12 oz.) can whole kernel corn, drained
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoning salt
2 tsp. sugar

Scrub zucchini and cut off ends; slice into thin rounds. In a 10-inch skillet, melt butter; add zucchini and onion. Mix well. Cover and cook gently for 5 minutes or until zucchini is tender. Mix in corn, salt, pepper, seasoning salt and sugar; reheat. Reduce liquid to only 2 to 3 tablespoons. Yield: 6 servings.