INGREDIENTS
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1 small zucchini, halved lengthwise and thinly sliced
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1/3 cup chopped onion
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1/4 teaspoon dill weed
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1 tablespoon butter
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1 (15.25 ounce) can whole kernel corn, drained
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2 teaspoons lemon juice
DIRECTIONS
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In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.
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