Calibasita

4 small zucchini, diced
2 tsp kosher salt
2 T bsp olive oil
1 medium onion, chopped
1 clove garlic, minced
4 ears corn, kernels sliced off
2 plum (Roma) tomatoes, diced
1⁄2 cup shredded mozzarella or feta (optional)

1. Place diced zucchini in a colander set over a bowl. Sprinkle with salt; toss and let stand 20 minutes. (This draws the excess liquid out of the zucchini.)

2. Transfer zucchini to a kitchen towel and pat dry. (This step is optional but worth the time: Drying zucchini prior to sautéing it keeps it from becoming watery, and I think this step removes its occasional bitterness.)

3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes until soft. Do not brown.

4. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender.

5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender. Remove from heat and stir in cheese if desired.

Tip: add leftover calibasita to scrambled eggs in the morning for a breakfast burrito. Add a dash of hot sauce, roll it up in a tortilla and hit the road!