Total Time
Prep 20 mins
Cook 5 mins

This makes a beautiful presentation as a side dish.

Ingredients Nutrition


  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.
Most Helpful

5 5

My boyfriend loved this and even said his mom would too!! That's all I need to know. This is a total winner. Thank you!! PS: I added a couple cloves of garlic but I always do. I'm sure this would be great without it too!!

5 5

i absolutely love zucchini and was looking for a delishous recipe that would not take away from the natural goodness... this worked wonderfully. i added some celery and green peppers to the saute and think i will put some garlic in next time...but i didnt put any cheese in and it was still wonderful!!

5 5

YUM! This is a great recipe for Stuffed Zucchini. I did add some minced garlic and onion to the mushroom mixture. We love the flavor of onion and garlic in dishes so I thought I would add it to the zucchini. It was awesome! Its a keeper in my book! THanks for sharing!