Tomatillo and Zucchini


3 med. zucchini
4 med. tomatillos
1 lg. yellow onion
2 Tbs. butter
1/2 tsp. dried oregano
1/2 tsp. salt
1 Tbs. water
1/4 C. grated Parmesan cheese


Remove stem from zucchini (do not peel). Cut the zucchini into thin slices. Remove skin from tomatillos and chop into 1/4-inch pieces. Peel onion and chop into 1/4-inch pieces.  Melt butter in a large frying pan at medium heat.  Add onion and cook until limp but not brown.  Add zucchini, tomatillos, oregano, salt, and water.  Stir well.  Cover, bring to a boil, then reduce heat.  Cook until zucchini is tender but still slightly crisp, about 6 minutes. Stir in cheese before serving.


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