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 salted water about 10 minutes or until tender; drain.

Cut in half lengthwise. For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to, but not through, each end. Roll up. Scoop out centers, leaving 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 1/4 cup filling for each. Sprinkle with Parmesan cheese. Broil several inches from heat for 3 to 5 minutes or until hot and bubbly.

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.