Sour cream and cheese flavor this easy stuffed zucchini.
- 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. Stir in flour, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish.
Stuffed zucchini recipe serves 3 to 6.
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