2 1/2 c. sliced zucchini
1/4 c. finely chopped onion
1 can (4 1/2 oz.) salsa chilies
5 tortillas
Softened butter
1 3/4 c. shredded Monterey Jack cheese

Combine zucchini, onion and chilies. Spread both sides of each tortilla with butter. In 2 quart casserole, alternately layer tortillas, zucchini mixture and cheese. Bake at 350 degrees for 30 minutes. 6 servings.