3 medium zucchini
2 tbsp. butter
1 cup fresh mushrooms, chopped
2 tbsp. all-purpose flour
1/4 tsp. dried, crushed oregano
1 cup Monterey Jack cheese, shredded
2 tbsp. pimento, chopped
1/4 cup Parmesan cheese, grated

Cook whole zucchini in boiling salted water about 10 minutes or until tender. Drain. Cut in 1/2 lengthwise. Scoop out centers leaving a 1/4-inch shell. Chop center portion and set aside.

Melt butter in large skillet. Sauté mushrooms about 3 minutes or until tender. Stir in flour and oregano. Remove from heat. Stir in Monterey Jack cheese and pimento. Stir in reserved chopped zucchini. Heat mixture through.

Preheat broiler. Fill zucchini shells using approximately 1/4 cup mixture for each. Sprinkle with Parmesan cheese. Broil several inches from source of heat 3-5 minutes or until hot and bubbly.

May be assembled ahead of time and refrigerated for 4 hours. Then broil 5-7 minutes before serving.

Submitted by: Maureen Snedeker