Cheesy Cilantro and Chili Zucchini

Ingredients:
- 2 small zucchini, sliced about 1/4 inch thick
- 2 ripe plum tomatoes, seeded and chopped
- 12 small onion, finely chopped
- 4 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 clove garlic, minced
- 1 large jalapeno pepper, minced (more or less to suit your taste)
- 12 cup white wine
- 12 cup water
- 14 cup sliced black olives or 14 cup green olives
- 1 cup shredded monterey jack cheese
- salt and black pepper (keep in mind the green olives will make it plenty salty)

Directions:
- In a large skillet, combine zucchini slices, tomato, onion, cilantro, parsley, garlic, chili peppers, wine and water.
- Mix well; cook over medium heat for about 15 minutes- don't let zucchini get mushy (and keep an eye on it; the liquid cooks down and the pan can go dry).
- Stir in the olives and cheese, salt and pepper to taste.
- Continue stirring over low heat briefly just until cheese melts.
- Serve immediately.