3 med. zucchini
1 c. mushrooms, chopped
2 tbsp. butter
2 tbps. flour
1/2 tsp. salt
1/4 tsp. oregano
1 c. (4 oz.) shredded Provolone cheese
2 tbsp. dairy sour cream
Tomato sauce

Cook zucchini in water 8 to 10 minutes or until tender. Cut in half lengthwise. Remove pulp leaving 1/4 inch shell; chop pulp. Saute mushrooms in butter for 3 minutes. Stir in flour and seasonings. Remove from heat. Stir in cheese, sour cream and chopped zucchini. Fill shells, top with tomato sauce. Broil 3 to 5 minutes or until cheese melts.

Optional - cover and refrigerate. Broil 5 to 7 minutes.