Use a nonstick skillet and saute the zucchini in just a bit of butter and water, which evaporates as the vegetable cooks. Other vegetables can be prepared the same way.

1 tsp. corn oil butter
4 med. zucchini, cut into 1/4" rounds
2 scallions, thinly sliced
1/4 c. water

In a nonstick skillet over low heat melt the butter. Add zucchini, scallions and water. Increase heat. Saute over medium heat for 2 minutes. Serve immediately. Makes 8 servings.