Stuffed Zucchini

1. 1

   Cook whole zucchini in boiling salted water about 10 minutes or until tender; drain.

2. 2

   Cut in half lengthwise.

3. 3

   For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to but not through each end; roll up.

4. 4

   Scoop out centers, leaving a 1/4-inch shell.

5. 5

   Chop center portion and set aside. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.

6. 6

   Stir in flour and oregano; remove from heat.

7. 7

   Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini, approximately 1/4 filling for each.

8. 8

   Sprinkle with Parmesan cheese.

9. 9

   Broil several inches from heat 3 to 5 minutes until hot and bubbly.

* Per serving · 4 servings · Values may vary.