Wednesday, February 21, 2007

Stuffed Zucchini

3 medium zucchini
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons flour
1/3 teaspoon oregano
1 cup shredded Monterey Jack cheese
2 tablespoons chopped pimento
1/4 cup grated Parmesan cheese

Bring a large saucepan of salted water to a boil and cook the whole zucchini for about 10 minutes. Slice each zucchini in half, lengthwise. Scoop out the center pulp, leaving a 1/2 inch shell. Chop the pulp and set aside.

In a large skillet, melt the butter and saute the mushrooms. Add flour and oregano; stir and cook the mixture for a couple minutes. Stir in Monterey Jack cheese, pimento, and chopped zucchini pulp. Cook until mixture is heated through.

Fill each zucchini shell with about 1/4 cup of the cheese mixture. Sprinkle with Parmesan cheese. Place on a broiler pan several inches from the heat and broil until cheese bubbles, about 3 to 5 minutes. Watch them carefully! Serve immediately. (6 servings)

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)