Yield: 1 hotel pan
8 lbs. fava beans
cups extra-virgin olive oil
8 medium shallots, minced
8 medium zucchini, halved lengthwise and then sliced crosswise ¼ inch thick
6 cups corn, fresh or frozen
4 pints cherry tomatoes, halved
1 bunch basil, chopped
Salt and pepper to taste
Bring a medium-sized pot of water to a boil. Shell the fava beans (or can use frozen, already-shelled). Blanch the beans for about 2 minutes, or until tender. Shock in ice-water.
Heat half of the olive oil in a large pan over medium heat until shimmering. Add the shallots and cook until softened, about 2-3 minutes. Add the zucchini, and sauté until lightly browned. Scrape the zucchini and shallot mixture into a bowl.
Heat the remaining oil in a pan, add the corn and cook, stirring often, until it just begins to brown in spots, about 3 minutes. Add the tomatoes and fava beans and cook until just heated through, about 3 minutes. Add the zucchini mixture back to the pan, and add the basil. Season as needed with salt and pepper. Serve immediately.