Zucchini-Corn Tacos

Zucchini and Corn Tacos
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
4 scallions, finely chopped
3 cloves garlic, minced
2 medium zucchini, cut into half-moons about 1/4 inch thick
3 ears corn, kernels cut off the cobs
Salt and pepper
1/4 cup thinly sliced basil (you could also use cilantro or parsley; we accidentally ran out of cilantro and I used basil on a whim, but it was a good discovery)
8 flour tortillas, preferably whole-wheat
Garnish options: Salsa, avocado, sour cream, strong cheese (we used extra-sharp cheddar and thought it gave just the right amount of richness and bite)

In a large skillet over medium-high heat, saute the garlic and scallions in the olive oil and butter until translucent.  Add the zucchini and cook for 2 minutes; add the corn kernels and a pinch of salt and pepper and cook, stirring occasionally, about 7-10 minutes or until the zucchini is softened and the corn is cooked.  Adjust the seasonings to taste and stir the basil in at the last minute, right before serving.  We had ours in homemade whole-wheat tortillas with a quick fresh salsa of chopped tomatoes, jalapenos, garlic, onion, and lemon juice, and a sprinkle of sharp cheddar cheese.

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