Stuffed Zucchini

This makes a beautiful presentation as a side dish.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  medium zucchini
• 2  tablespoons butter
• 1  cup  chopped fresh mushrooms
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon dried oregano, crushed
• 1 (4 ounce) cup  shredded monterey jack cheese
• 2  tablespoons chopped pimiento
• 1⁄4 cup  grated parmesan cheese

Directions

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.