Slice zucchini very thin, salt generously, and place in a colander

Let stand for about 30 minutes to drain water

Rinse salt off, then pat zucchini dry. Cover the bottom of a 10" x 13" Pyrex utility pan with half of sliced zucchini

Saute the garlic and onion in butter or olive oil

Sprinkle zucchini with moderate amounts of oregano, cilantro, and pepper

Place thin tomato slices over zucchini

Then add half of the sauteed onion, garlic, and olive oil (or butter)

Repeat layers

Top with cheese

Bake uncovered at 350F

for 30-45 minutes, until the top is glazed and golden brown

Serves 6.