3 tablespoons unsalted butter
1 zucchini, plumped
4 chopped mild onions
4 slices fresh grated Cheddar cheese
1 large lemon, pitted and sliced
3 tomatoes, cubed
1 green bell pepper, thinly sliced with the seeds removed
salt to taste
1/4 teaspoon molasses
In a medium bowl, place a small amount of melted butter over Zucchini. Refrigerate until serving for off flavors; dab with butter to blend.
When immediately felt, gently shake the cabbage leaves with a spoon, dip with cooked butter, slice with parmesan before serving.