Stuffed Zucchini
Stuffed Zucchini is an moderately easy dinner. Made with 3 zucchini or 2 large zucchini, 2 tbsp. butter or margarine, 1 c. chopped mushrooms, 2 tbsp. all-purpose flour and 1/4 tsp. dried oregano, crushed, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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