Stuffed Zucchini

• 3 medium zucchini
• 2 Tbsp. butter
• 1 c. chopped mushrooms
• 2 Tbsp. all-purpose flour
• 1/4 tsp. dried oregano
• 1 c. (4 oz.) shredded Monterey Jack
• 2 Tbsp. chopped pimento
• 1/4 c. grated Parmesan cheese

1. Cook whole zucchini in boiling salted water for about 10 minutes; drain.
2. Cut in half lengthwise.
3. Scoop out center, leaving 1/4-inch shell.
4. Chop center portion; set aside.
5. Melt butter in large skillet; saute mushrooms about 3 minutes.
6. Stir in flour and oregano; remove from heat.
7. Stir in Monterey Jack cheese and pimento.
8. Stir in reserved chopped zucchini; heat mixture through.
9. Preheat broiler.
10. Fill zucchini shells, 1/4 cup for each.
11. Sprinkle with Parmesan cheese.
12. Broil several inches from heat for 3 to 5 minutes, or until hot and bubbly.
13. Serves 6.

zucchini, butter, mushrooms, flour, oregano, pimento, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236827 (may not work)