Zucchini, Corn and Basil Stir-Fry

Adapted from Sylvia Fountaine

3 tablespoons olive oil, divided
salt and pepper to taste
8 ounces firm tofu (or other vegetarian protein like tempeh or seitan), raw shrimp (peeled and deveined) , or chicken breast (sliced thin)
1 cup red onion, finely chopped
2–4 cloves garlic- rough chopped
one lemon- zest and juice
4 cups zucchini and summer squash, sliced into half moons or quarter moons, 1/3 inch-thick. (about 3 medium-sized squash)
1 ear of corn, kernels sliced off (about one cup)
salt and pepper to taste
Chili flakes
1/4–1/2 cup fresh torn basil or basil ribbons

Heat half the olive oil in a skillet, over medium heat. Add salt and pepper to the oil, then add the protein, crisping it up and cooking it through.  

*If using tofu: follow this basic crispy tofu recipe. Blot gently, cut into 3/4 inch cubes, pat dry (gently) place in the hot seasoned oil. Using a cast iron skillet with a metal spatula is nice here, or a nonstick pan.

Set the protein aside.

Add more olive oil to the skillet, over medium heat, and add the onion, garlic, lemon zest and chili flakes, sauté until fragrant.

Add the zucchini, and summer squash, and saute until just tender.  If it feels dry you could add a splash of water, wine or broth. Add the corn, season generously with salt and pepper and cook 2-3 more minutes.

Fold in the cooked protein and the fresh basil. Taste, adjusting salt and chili flakes to taste. Add a squeeze of lemon juice if you like.

Divide among bowls and Serve with more basil ribbons.