Stuffed Zucchini

Cook whole zucchini in boiling salted water 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 to but not through each end; roll up.

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

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

Stir in flour and oregano; remove from heat.

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

Sprinkle with Parmesan cheese.

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

Serves 6.