1. Prepare Your Vegetables: Start by washing your zucchini thoroughly. Dice the zucchini into uniform 1/2-inch pieces. This ensures even cooking. Chop your yellow onion into small, consistent pieces, and mince your garlic cloves finely. If using frozen corn, ensure it’s thawed and drained.

2. Heat the Skillet: Place a large skillet (preferably cast iron or a heavy-bottomed non-stick pan) over medium heat. Add the 2 tablespoons of olive oil and let it shimmer slightly, indicating it’s hot enough to cook.

3. Saute the Aromatics: Add the chopped yellow onion to the hot oil. Cook, stirring occasionally, for about 3-5 minutes until the onion becomes translucent and softened. This step builds the flavor base for the dish.

4. Add Garlic and Zucchini: Stir in the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn the garlic. Immediately add the diced zucchini to the skillet.

5. Cook the Zucchini and Corn: Continue to cook, stirring frequently, for 5-7 minutes. The zucchini should start to soften and develop a slight golden color. Then, add the corn kernels to the skillet.

6. Season and Finish: Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for another 3-5 minutes, or until the corn is heated through and the zucchini is tender-crisp. You want the zucchini to be cooked but still have a little bite.

7. Garnish and Serve: Remove the skillet from the heat. If using, sprinkle the fresh chopped parsley over the top for a burst of color and fresh flavor. Serve immediately as a delicious side dish.