2 Tablespoons margarine or vegetable oil
1 medium onion, thinly sliced and separated into rings
1 large zucchini, thinly sliced
1 clove garlic, crushed
1 (12-ounce) can whole kernel corn, drained
1 (2-ounce) jar chopped pimiento drained
1/4 teaspoon dill weed
Salt to taste
Melt margarine, add onion, zucchini and garlic; sauté until zucchini is tender.
Stir in drained corn, pimiento and dill weed.
Season to taste.