3 med. zucchini
2 tbsp. butter
1 c. chopped fresh mushrooms
2 tbsp. flour
1/4 tsp. oregano
1 c. 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, lengthwise. Scoop out centers, leaving a 1/4 inch shell. Chop center portion and set aside.

Melt butter in 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 the reserved chopped zucchini. Return to heat and heat mixture thoroughly.

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 5 to 7 minutes instead of 3 to 5.