INGREDIENTS

1. 2smallzucchini, sliced about 1/4 inch thick
2. 2 ripeplum tomatoes, seeded and chopped
3. 1/2smallonion, finely chopped
4. 4tablespoons choppedfresh cilantro
5. 2tablespoons choppedfresh flat-leaf parsley
6. 1clovegarlic, minced
7. 1largejalapeno pepper, minced(more or less to suit your taste)
8. 1/2cupwhite wine
9. 1/2cupwater
10. 1/4cup slicedblack olivesor green olives
11. 1cup shreddedmonterey jack cheese
12. salt and black pepper(keep in mind the green olives will make it plenty salty)

DIRECTIONS

1. In a large skillet, combine zucchini slices, tomato, onion, cilantro, parsley, garlic, chili peppers, wine and water.
2. Mix well; cook over medium heat for about 15 minutes- don’t let zucchini get mushy (and keep an eye on it; the liquid cooks down and the pan can go dry).
3. Stir in the olives and cheese, salt and pepper to taste.
4. Continue stirring over low heat briefly just until cheese melts.
5. Serve immediately.