Instructions: Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and saute until tender, about 9 minutes. Add zucchini and garlic to skillet. Saute until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapenos and cook 2 minutes.

Transfer to bowl; cool.

Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly.

Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over.

Top with last tortilla and press firmly to compact torta.

Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide

torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.

Serves 4 to 6.

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