Here's a simple and, to my taste, extremely delicious quasi-casserole that I've been making with the delicious zucchini, corn, and cherry tomatoes here on the East End of Long Island. I will trust you to figure out the amounts and proportions for yourself, because I just kind of eyeball it each time. I recommend using the smallest zucchini you can find short of their being miniature to the point of absurdity.
Add red pepper flakes to taste to some olive oil in a deep skillet and cook for a minute or so to infuse the oil with its flavor. Sautee some thinly sliced onions in the oil and after a while add some thinly sliced garlic.
Slice the zucchini in half lengthwise, then cut into thin slices and add to the skillet, cook at high heat. When the zucchini has gotten soft and semi-translucent (but not totally mushy, salt and then add some cherry tomatoes. Once the cherry tomatoes have started to soften without losing their shape, scrape the kernels from a few ears of corn into the pan. Stir the corn into the vegetables, maybe add some torn basil leaves, taste for salt and pepper, and turn the heat to low. Crumble feta cheese over the top, wait a minute till it has partly melted--and that's it. It's really delicious. I swear.
I recommend Joe Allen, on 46th between 8th and 9th. it's a theater district institution; it's casual and fun (the walls are decorated with posters of shows that flopped on Broadway); and the menu is pretty kid-friendly. I loved going there as a kid, and it definitely will round out your kids' experience of their first Broadway show. Also: great brownie with vanilla ice cream and hot fudge sauce for dessert.