Start by washing the zucchini under cool water. Slice them into even half-moons, about 1/4-inch thick.

In a large skillet, pour in olive oil and heat over medium heat until shimmering, about 2-3 minutes.

Add the diced onion to the skillet and sauté for about 3 minutes until translucent.

Push the onions to one side and sprinkle in garlic powder. Sizzle for about 15 seconds, then mix in chopped tomato.

Add the sliced zucchini and corn to the skillet, fold together, and add cumin along with salt and pepper to taste.

Lower the heat to medium-low and cook uncovered for 6-8 minutes, stirring occasionally.

For extra char, spread the mixture on a baking sheet and broil on high for 2-3 minutes.

Remove from heat, cool for about 30 seconds, and garnish with chopped cilantro before serving.