Heat oil in a large pot over a medium high heat. Add in chopped onion along with a kiss of salt and saut for 5 minutes or until onion is fragrant and translucent.

Stir in tomatoes, zucchini, and garlic with one more kiss of salt and some black pepper and cool for 5 minutes. Add in chicken broth, crank up the heat, and let everything come to a boil.

Once you have your boil, reduce heat down to a simmer and stir in corn, basil and parmesan cheese (optional). Cook another 3-5 minutes until the zucchini is fork tender and corn still has its fresh pop. Serve and enjoy!!

Makes 4-6 servings.