Ingredients:

  • 3 medium zucchini (about 1 lb / 450 g), trimmed and cut into 1/4-inch (6 mm) rounds or half-moons
  • 3 ears fresh corn, kernels removed (about 2 cups / 300 g) OR 2 cups (300 g) frozen corn, thawed and well-drained
  • 1 1/2 tablespoons extra-virgin olive oil (22 ml)
  • 1 tablespoon unsalted butter (14 g) — optional
  • 1 small shallot, finely chopped (about 30 g) OR 1/4 small onion
  • 2 garlic cloves, minced (about 6 g)
  • 3/4 teaspoon kosher salt (approx. 4 g) — adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice (15 ml) — about 1/2 lemon
  • 2 tablespoons chopped fresh herbs (parsley, basil or cilantro) (about 8 g)
  • 2 tablespoons finely grated Parmesan (about 10 g) — optional
  • Pinch red pepper flakes (optional)
  • 2 scallions, thinly sliced (garnish, optional)
  • Lemon wedges (garnish, optional)

Instructions:

  1. Prep vegetables: trim ends of zucchini and slice into 1/4-inch rounds or half-moons. Cut corn kernels off the cobs by standing each ear upright and slicing downward. If using frozen corn, thaw and pat dry.
  2. Heat the pan: warm a large skillet over medium-high heat until hot. Add the olive oil (and butter if using) and swirl to coat the pan.
  3. Sauté shallot: add the chopped shallot to the hot pan and cook 30–60 seconds until softened and translucent, taking care not to brown it.
  4. Cook corn: spread corn kernels in a single layer, let cook undisturbed 1–2 minutes to get slight char, then toss and cook another 1–2 minutes until just starting to brown.
  5. Add zucchini: add zucchini in a single layer (do not overcrowd; cook in batches if necessary). Cook 2–3 minutes without stirring to brown the underside, then toss and cook another 2–3 minutes until tender-crisp with golden spots.
  6. Add garlic and season: stir in minced garlic, salt and pepper and cook 30–45 seconds until fragrant. Add red pepper flakes now if using; avoid browning the garlic.
  7. Finish off-pan: remove the pan from heat and stir in lemon juice, chopped herbs and Parmesan (if using). Taste and adjust seasoning as needed.
  8. Serve: transfer to a warm bowl or platter, garnish with thinly sliced scallions and lemon wedges, and serve immediately.