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In a large skillet, cook pork and 1/2 cup onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile, oregano, cumin and cinnamon to the pork mixture in the pan. Bring to a boil; reduce heat. Simmer, uncovered, until the mixture is a saucelike consistency (but not soupy) and the zucchini is tender.
Serve pork-zucchini mixture in corn tortillas. Top with chopped onion, parsley and cheese.