Wash two medium zucchinis and cut them into half-moon shapes about a quarter-inch thick.

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

Add one finely chopped onion and a diced poblano pepper, sauté for 5 minutes until translucent.

Push the mixture aside, add 1 teaspoon of garlic powder, let sizzle for 30 seconds, then stir in one diced tomato.

Stir in sliced zucchini and 1 cup of corn. Season with 1 teaspoon of cumin, salt and pepper to taste.

Cook for about 5 minutes, allowing vegetables to soften slightly while keeping some crunch.

Reduce heat, cover lightly, and simmer uncovered for 6-8 minutes until zucchini is tender but not mushy.

Transfer to a baking sheet and broil on high for 2-3 minutes until edges are golden brown.

Cool slightly before serving and garnish with fresh cilantro.