Mexican Zucchini

Trim the zucchini and cut it into discs about 1/2" thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.

While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.

Add the corn, pepper, and onion to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper, and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.