5 med. zucchini
3 tbsp. butter
1 1/2 c. chopped mushrooms
3 tbsp. flour
1/4 tsp. oregano
1 c. shredded Jack cheese (4 oz.)
2 tomatoes, chopped
Parmesan cheese

Cook whole zucchini 10 minutes. Halve. Scoop out leaving 1/4 inch shell. Chop pulp. Melt butter in large skillet. Saute onions and mushrooms 3 minutes. Stir in flour and oregano. Remove from heat. Stir in cheese, tomatoes and pulp. Fill shell with stuffing. Sprinkle with cheese. Broil 3-5 minutes until hot and bubbly.