3 med. zucchini
2 tbsp. butter
1 c. chopped fresh mushrooms
2 tbsp. all-purpose flour
1/4 tsp. dried oregano, crushed
1 c. (4 oz.) shredded Monterey Jack
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 length-wise. For zucchini curls, cut a thin horizontal slice from top of each zucchini half, cutting to but not through each end; roll up. 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, 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 approximately 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.