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3 medium zucchini 3 tablespoons of butter 1 cup of chopped fresh mushrooms 2 tablespoons of flour 1/4 teaspoon of dried oregano, crushed 1 cup of shredded Monterey Jack cheese...





3 medium zucchini

3 tablespoons of butter

1 cup of chopped fresh mushrooms

2 tablespoons of flour

1/4 teaspoon of dried oregano, crushed

1 cup of shredded Monterey Jack cheese

2 tablespoons of chopped pimento

1/4 cup of Parmesan cheese

Cook the whole zucchini in salted, boiling water for about 10 minutes or until tender and drain. Cut

the zucchini in half lengthwise and scoop out the centers, leaving a 1/4" thick shell. Chop the

scooped out portion of the zucchini and set aside.

Melt the butter in a large skillet and sauté the mushrooms for about 3 minutes or until tender. Stir in

the flour and oregano and remove from heat. Stir in the Monterey Jack cheese, the pimento, and the

chopped zucchini. Return the mixture to the heat and heat through.

Preheat the broiler. Fill the zucchini shells using approximately 1/4 cup of filling for each shell. Sprinkle

the tops with the Parmesan cheese and broil several inches form the head for 3 to 5 minutes or

until bubbly and hot.

 

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