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Green Tomatoes & Zucchini
2 tablespoons of butter
1 large onion, chopped
3/4 cup of chopped, canned Mexican green tomatoes (tomatillos)
3 medium zucchini, thinly sliced
1/2 teaspoon of oregano
1/2 teaspoon of salt
1 tablespoon of water
1/4 cup of grated Parmesan cheese |
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Heat the 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, about 5 -7 minutes. Stir in cheese just before serving. 6 to 8 servings
 
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Basic-Recipes.com
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