Ingredients

Instructions

  1. Cook whole zucchini in boiling water about 10 minutes, or until tender.
  2. Cut in half lengthwise.
  3. Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
  4. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
  5. Stir in flour& oregano; remove from heat.
  6. Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
  7. Heat mixture through.
  8. Preheat broiler.
  9. Fill zucchini shells, using approximately 1/4 cup filling for each.
  10. Sprinkle with Parmesan cheese.
  11. Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
  12. NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
  13. Broil for 5 to 7 minutes instead of 3 to 5.