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

Directions:
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)