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Grate the zucchini, tomato, and onion.
Add seasoning salt.
Let sit for ten minutes.
After ten minutes, squeeze out all the liquid from the mixture.
Add the cheese. Set aside while you prepare the next ingredients.
Mix the maseca with the warm water until it stops sticking to the bowl.
Rub your hand with the oil so the masa doesn't stick to your hand.
Grab a 2-ounce piece and roll it into a ball.
Press a hole into the ball with three fingers.
Put about an ounce of filling into the hole.
Crimp the masa closed, creating another ball.
Gently flatten the masa by gently shaping the ball with your thumbs and the palms of your hands.
Touch up the sides to create a perfect circle by sliding the flattened pupusa in a circular motion, shaping the edges with the palm of your hand.
Slap the pupusa on the grill on medium high temperature for 5-10 minutes.
Mix the vegetables with the salt and oregano.
Then add the water to the vinegar then mix everything well.
Let it sit for a day before serving.
Boil ingredients except the oregano for 10-12 minutes.
Put ingredients in the blender, including the water, and blend.
Put back into pan and add oregano and let it come to a boil and then remove from heat.
Let it cool and then it's ready to serve.