Lemon Corn and Zucchini

Ingredients:

1 small zucchini, halved lengthwise and thinly sliced

1/3 cup chopped onion

1/4 teaspoon dill weed

1 tablespoon butter

1 can (15.25 ounces) whole kernel corn, drained

2 teaspoons lemon juice

Directions:

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.