Begin by washing the zucchini thoroughly; then slice it into even half-moon rounds, about ¼-inch thick. Prepare your other ingredients by dicing the onion and tomato.

In a large skillet, pour in 2 tablespoons of olive oil and heat it over medium heat until shimmering.

Add the diced onion to the skillet and sauté for about 5 minutes until translucent.

Push the onion mixture to the side and add 1 teaspoon of garlic powder, cooking for 15 seconds, then stir in the diced tomatoes for another 2 minutes.

Add the zucchini rounds and corn kernels, season with 1 teaspoon of cumin, salt, and pepper. Toss everything together for 2 minutes.

Reduce heat to low and let the mixture simmer for about 6-8 minutes, stirring occasionally.

Spread the mixture evenly onto a rimmed baking sheet and preheat the broiler.

Broil under high heat for 2-3 minutes until golden and slightly charred.

Remove and let rest for 30 seconds before serving, garnished with fresh cilantro if desired.