For the
filling: 1 tablespoon (15 ml) olive oil 1/4 teaspoon coarse Kosher or sea salt 3 cups (about 450 grams) cherry or
grape tomatoes 1 ear corn, cut from the cob (about 1 cup) 1 small (8 ounces or 225 grams) zucchini or summer squash, diced 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated parmesan