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

Cook whole zucchini in boiling salt water about 10 minutes or until tender; drain. 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 and oregano. Remove from heat. Stir in Monterey Jack cheese and pimento. Stir in reserved, chopped zucchini. Heat mixture through. Preheat broiler. Fill shells, using 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. 6 servings.