INGREDIENTS
4
med. zucchini (about 1 1/2 lb. total)
2 tsp
olive oil
2 cups
fresh corn kernels (from 2 ears)
1/2
red chile pepper (seeded for less heat, if desired), finely chopped
2 tbsp
fresh flat-leaf parsley, chopped
1 tbsp
Fresh Tarragon, chopped
1/4 cup
grated Asiago cheese (about 1 oz.)