In a large skillet, saute zucchini and onion in oil or broth until crisp-tender. Add corn and garlic; saute 2 minutes longer or until vegetables are tender.
Sprinkle with salt and sugar (if using). Serve hot.
Notes
MyWW Green 2 points, MyWW Blue 1 point, MyWW Purple 1 pointServing size is 1/4 of pan, about 1.5 cups depending on size of zucchini.