In a medium skillet over medium-high heat, saute zucchini and corn kernels in butter until just tender, about 7-10 minutes. Remove veggies from skillet and keep warm in separate bowl.
Add oil to skillet and saute garlic over medium high heat until just fragrant. Add rice, and wine to skillet and stir 1 minute. Reduce heat to medium and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
Continue adding broth in small amounts 10-15 minutes until rice is tender and creamy. Stir in half-and-half, sauteed zucchini corn mixture, Parmesan cheese, salt and pepper to taste, and minced parsley. Serve risotto warm and enjoy!