1. Heat things up.
Add 2 tbsp olive oil to a large skillet over medium heat. Let it warm until shimmering, like a summer mirage. Want a test? Drop in a single piece of garlic—if it sizzles gently, you’re ready.

2. Sauté the garlic.
Toss in 3 cloves minced garlic and stir constantly for about 1 minute, until fragrant and just turning golden. Don’t walk away—garlic burns faster than a marshmallow in a campfire.

3. Add the zucchini.
Stir in 4 medium diced zucchini. Cook for 5–6 minutes, stirring occasionally, until tender but still with a bite. Let it get a little golden—those crispy edges? Flavor gold.

4. Bring in the corn and herbs.
Add 1 cup corn kernels, ¼ tsp each dried basil, oregano, and thyme, and season with kosher salt and black pepper to taste. Stir and cook for another 2–3 minutes, just until the corn is warm and the herbs smell like summer in Tuscany.

5. Brighten it up.
Turn off the heat. Stir in 2 tbsp freshly squeezed lime juice and 2 tbsp chopped fresh cilantro. That citrus pop + fresh herbs = magic.

6. Finish with cheese.
Sprinkle ½ cup shaved Parmesan over the hot veggies. Let it melt just enough to get soft and salty, then serve immediately—preferably straight from the skillet with someone you like.