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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This makes a beautiful presentation as a side dish. Ingredients:
3 medium zucchini |
2 tablespoons butter |
1 cup chopped fresh mushrooms |
2 tablespoons all-purpose flour |
1/4 teaspoon dried oregano, crushed |
1 (4 ounce) cup shredded monterey jack cheese |
2 tablespoons chopped pimiento |
1/4 cup grated parmesan cheese |
Directions:
1. Cook whole zucchini in boiling water about 10 minutes, or until tender.
2. Cut in half lengthwise.
3. Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
4. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
5. Stir in flour& oregano; remove from heat.
6. Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
7. Heat mixture through.
8. Preheat broiler.
9. Fill zucchini shells, using approximately 1/4 cup filling for each.
10. Sprinkle with Parmesan cheese.
11. Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
12. NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
13. Broil for 5 to 7 minutes instead of 3 to 5.
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