3 med. zucchini
1 c. chopped fresh mushrooms
1/4 tsp. dried oregano, crushed
1/4 c. grated Parmesan cheese
2 tbsp. butter
2 tbsp. flour
2 tbsp. chopped pimento
1 c. shredded Monterey Jack

Cook whole zucchini in boiling salted water for 10 minutes, drain. Cut in half lengthwise, scoop out centers leaving 1/4 inch shell. Chop center portion, set aside. Saute mushrooms in butter for 3 minutes. Stir in flour and oregano; remove from heat. Stir in everything else, then fill zucchini shells and broil for 4-5 minutes. 6 servings.

Can be made ahead and refrigerated up to 4 hours. Broil for 6-7 minutes instead.