Sauteed Zucchini and Corn with Chives
Shred zucchini on larger holes of box grater or with shredding disk of food processor. Wrap shredded zucchini in triple layer of paper towels and squeeze out excess liquid. Heat butter in larger nonstick skillet over medium-high heat. When foaming subsides, add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add zucchini and corn and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in chives and season to taste with salt and pepper. Serve immediately.