With a grater or mandolin, grate the outer part of the zucchini into long strips. Save the seed section for another use. Bring water to a boil in a pot and blanch the zucchini for 30 seconds. Drain and place in a bowl. Drizzle with olive oil.
Cut cherry tomatoes in half, lay them out on a baking sheet, drizzle with olive oil & a sprinkle of sea salt. Roast in the oven for about 15 minutes. (may vary depending on oven, so keep an eye on them)
In a pan, heat olive oil over medium. Add onion, garlic, mushrooms, and carrots. Saute for 6-7 minutes, until veggies begin to soften. Add corn. Season with herbs, sea salt & pepper. Saute for 3 minutes longer.
Pour over zucchini and toss together. Place roasted tomatoes on top. Finish off with a sprinkle of cheese.
Serves 4 as a meal, 6-8 as a side dish.