2 tablespoons butter
1 large onion, chopped
¾ cup chopped, canned Mexican green tomatoes (tomatillos)
3 medium zucchini, thinly sliced
½ teaspoon oregano
½ teaspoon salt
1 tablespoon water
¼ cup grated Parmesan cheese
1. Heat butter in a large skillet. Add onion and cook until soft. Add green tomatoes, zucchini, oregano, salt, and water; stir. Cover; bring to boiling, reduce heat, and cook until zucchini is crisp-tender (5 to 7 minutes).
2. Stir in cheese just before serving.
6 TO 8 SERVINGS