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| • 3 medium zucchini
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| • 1/4 teaspoon dried
oregano, crushed |
| • 2 tablespoons
butter |
| • 1 cup (4 oz) shredded
Monterey Jack |
| • 1 cup chopped
fresh mushrooms |
| • 2 tablespoons
chopped pimiento |
| • 2 tablespoons
all-purpose flour |
| • 1/4 cup grated
Dry Jack |
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Cook whole zucchini in
boiling salted water for about 10 minutes, or until
tender; drain. Cut in half lengthwise. For zucchini
curl, cut a thin horizontal slice from top of each zucchini
half, cutting but not through each end. Roll up. Scoop
out center, leaving a ¼ inch shell: chop center portion
and set aside.
Melt butter in a large skillet; sauté mushrooms about
3 minutes or until tender. Stir in flour, oregano and
remove from heat. Stir in Monterey Jack cheese and pimiento;
stir in the reserved chopped zucchini. Heat mixture
through.
Preheat broiler. Fill zucchini shells, using approximately
1/4 cup filling for each. Sprinkle with Dry Jack 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 for 5
to 7 minutes instead of 3 to 5.
Makes 6 servings. |
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