Asiago-Smothered Chicken

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch-thick rounds. If necessary, peel the garlic, then finely chop. If necessary, remove and discard the husks and silks of the corn. Grate the cheese on the large side of a box grater.

Line a sheet pan with aluminum foil. Place the zucchini rounds on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the chopped garlic. Divide the corn cobs between two large pieces of aluminum foil. Drizzle each cob with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal; place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the grated cheese. Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

While the chicken cooks, in a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the cooked corn. Coat each cob with the smoky butter. Serve the cooked chicken with the roasted zucchini and buttered corn. Enjoy!