In a large skillet melt the butter until slightly browned over medium heat. Add the corn, zucchini, garlic, lemon zest, and rosemary. Season with salt and pepper and sauté for about 5 minutes until the vegetables are crisp tender.
Serve hot.
Notes
If you are using citrus zest regularly, you’ll want to invest in a microplane, which is actually a very versatile and inexpensive tool. It makes lovely and fine fluffy curls of zest. It also works wonders on hard cheese, such as Parmesan, and chocolate, and is also a nice way to finely mince garlic or ginger.The most important thing is to just remove just the thin, colored skin—called the zest—of the fruit. Don’t dig into the soft, white pith that lies underneath, which has a bitter, overpowering taste. A microplane is also gentle, so doesn’t dig into the pith. It’s one of my very favorite tools.