Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
- 3 medium zucchini, unpeeled
- 2 tablespoons butter
- 6 to 8 ounces chopped fresh mushrooms
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons sour cream
- 1/4 cup grated Parmesan cheese
Directions:
Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender.