Stuffed Zucchini - cooking recipe

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

Preparation

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