Set out corn to thaw.

Mix flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, 1 tablespoon olive oil, and milk. Gradually add the wet ingredients to the dry and mix well; batter will be thick. Set aside.

Grate zucchini and place between paper towels or napkins. Squeeze out as much moisture as possible and then add to the batter along with the thawed corn, Parmesan, and sliced green onion. Mix well.

Heat 1 tablespoon oil in a large skillet over medium heat. Drop mixture 1/3 cup at a time onto the hot skillet, and cook for 2-3 minutes per side until golden brown. Remove from skillet and repeat until all batter has been used, adding more oil as needed.

Serve with diced honeydew and blueberries on the side with yogurt for dipping.