This one is easy because you prepare it according to taste.

5 to 6 medium zucchini, sliced in rounds
olive oil
1 14½-ounce can of tomatoes, chopped
fresh cilantro, finely chopped, to taste
jarred jalapeno peppers, minced, to taste
salt and pepper to taste
Monterey Jack cheese, grated, to taste
tortilla chip crumbs
melted butter
(grilled chicken, different grilled vegetables,
and seasonings could be used)

Preheat oven to 350* degrees.

Drizzle the zucchini with olive oil, season with
salt and pepper and grill until crisp-tender.

In a medium saucepan, combine the tomatoes,
cilantro, peppers, and salt and pepper. Mix well
and heat throughly.

Put half the zucchini into a greased casserole
dish. Spoon half of the tomato mixture on top.
Sprinkle with half of the cheese. Repeat layers.
Sprinkle crumbs evenly over the top and drizzle
with butter.

Bake for about 15-20 minutes or until the cheese
has melted and the crumbs are lightly browned.

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