At the very end with that crunch I'll add the zucchini.

When hot, add the zucchini and corn kernels.

When hot, add the zucchini and cumin.

The sauce: Heat up the extra virgin olive oil and add the zucchini in a large sauté pan.

Cook a chopped onion in butter until softened, then add the zucchini and stir until softened, five minutes or so.

Add the zucchini and sauté, stirring, until they, too, are soft.

Add the zucchini slices and cook until lightly browned and wilted, about 5 minutes.

Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute.

Add the zucchini, thyme leaves, and some salt and pepper and cook for a couple of minutes longer.

Add the zucchini and some chopped tomatoes; cover and cook until the zucchini is tender, about five more minutes.