1/2 tbsp. lard or shortening
1 clove garlic, minced
1 onion, chopped
2 or 3 fresh tomatoes, chopped
1 lg. (one of those homegrown monsters) or several sm. zucchini
Salt and pepper
1 or 2 c. shredded Longhorn cheese

If the zucchini is huge, cut it lengthwise, core it, peel it, and cut it into small pieces. If small zucchini are used, just cut them into small pieces. In a large saucepan or Dutch oven, melt the lard (for Authentic Mexican) or shortening.

Then add the garlic, onion, tomatoes and zucchini, a single layer of each, adding salt and pepper occasionally between layers. Cover and cook on very low heat until zucchini is tender. Just before serving, stir in the cheese.