Recipe: Stuffed Zucchini (not Jazz's)

STUFFED ZUCCHINI
source: Vella Cheese Company

A wonderful use for both medium and oversized zucchini

5 medium or fewer large zucchini
2 Tbsp olive oil
1 cup chopped fresh mushrooms
2 Tbsp all-purpose flour, or 1 egg for low-carb version
1 cup (4 oz) shredded Vella Traditional Monterey Jack
1/4 tsp. crushed dried oregano
Sea salt and black pepper to taste
2 Tbsp chopped pimento
1/4 cup Vella Grated Dry Jack

Cook whole zucchini in boiling salted water about 10 inutes, or until barely tender.

Prepare the zucchini for stuffing. Cut in half lenthwise. For zucchini curl, cut a thin horizontal slice from the top of each zucchini half, without cutting through one end. Roll up. Scoop out center, leaving 1/4 inch shell. Chop center portion and set aside.

Make the stuffing. Saute the mushrooms in the olive oil for about 3 minutes, or until tender. Stir in oregano, and then remove from heat. Stir in Monterey Jack cheese, pimento, flour (if used) and the remaining chopped zucchini. Remove from heat and stir in beaten egg for low-carb version.

Preheat broiler. Fill Zucchini shells, using approximately 1/4 cup filling for each medium sized shell. Sprinkle with Grated Dry Jack Cheese. Broil several inches from source of heat for 3-5 minutes, or until hot and bubbly.

Stuffed zucchini can be assembled in advance, covered, and refrigerated for up t 4 hours. Broil 5-7 minutes instead of 3-5.

For variations, use one of the Naturally Seasoned Monterey Jack cheeses and omit the oregano.