Bring about 6 cups of salted water to a boil in a medium to large pot.
While the water comes to a boil, take the zucchinis and cut them into 1/2 inch triangle pieces.
Add the zucchini triangles to the boiling water. Parboil the zucchini for 3-4 minutes so the pieces are slightly softened but still crisp and not cooked through.
Remove the zucchini from the heat and drain the water. Set zucchini aside.
In the same pot, heat the olive oil on medium. Add the diced onion and diced garlic clove. Sauté until fragrant. Add the diced Roma tomato and sauté for another minute.
Mix in the can of whole kernel corn, milk (unsweetened original almond milk or regular milk), 1/2 cup of chicken broth, and season with salt to taste.
Add the zucchini back in and mix together. Bring to a boil, then let is simmer for 3-5 minutes.
Taste and adjust salt as needed. If the soup is too thick, add another 1/4-1/2 cup of chicken broth.
Add one cup of shredded white cheese and turn off the heat. Allow the cheese to melt.
Serve in a bowl for lunch, as a side dish, or as a first course before your main entree.