1/4 c Sweet cream butter 2 c Zucchini, sliced 1 c Whole kernal corn, drained 3/4 c Green pepper strips (thin) 1/3 c Chopped onion 1 ts Sugar 1/2 ts Salt 1/2 ts Garlic powder 1/2 ts Basil leaves 1/2 ts Oregano leaves 1/8 ts Pepper 1 c Tomatoes, coarsely chopped In a 10 inch skillet, melt butter. Add zucchini, corn, pepper, onion and seasonings. Saute over medium heat, stirring frequently, until vegetables are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir in tomatoes; continue cooking just until hot, yet firm (2 to 3 minutes).