3 tablespoons unsalted butter
1/2 medium onion, chopped
1 clove garlic, minced
4 small zucchini, shredded and squeezed dry
3 medium ears sweet corn, kernels cut from cob
1 tablespoon minced fresh chives
freshly ground black pepper
Shred zucchini with a box grater or in a food processor.
Wrap shredded zucchini in paper towels and squeeze out excess liquid.
Heat the butter in a large skillet over medium heat.
Add the onion and cook, stirring, until tender.
Add the garlic and continue cooking and stirring, being careful not to burn.
Add the zucchini and corn and cook, stirring occasionally, until tender.Stir in the chives and season with salt and pepper. (Serves 4)