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Stuffed Zucchini

Difficutly: very easy
Time: 5 Min
Portion: 1 serving

  • 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

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.

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