Easy cheese & mushroom stuffed zucchini recipe (1986)

Cheesy stuffed zucchini recipe (1986)

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Make use of budget-friendly squash with this easy recipe for delicious mushroom and cheese stuffed zucchini! This recipe combines earthy flavors and luscious textures — making it work as a satisfying side dish or as a show-stopping appetizer at a dinner party.

With just a few simple ingredients and easy-to-follow steps, this recipe from 1986 will help you get this savory side on the table in no time.

Retro 80s recipe: Stuffed zucchini with plenty of cheese

Perhaps the most uniquely American cheese is mild, mellow Monterey Jack. Smooth enough to melt over fresh steamed vegetables, and delicate enough to enhance corn muffins.

If you prefer wild to mild, taste what happens when jalapeno and red peppers are blended in with Monterey Jack to create a zingy, more colorful variety that’s perfect for Mexican dishes.

In case you’re still not convinced that Monterey Jack is a versatile, delicious, glorious cheese, we strongly suggest you find out by word of mouth. Taste the greatness of American-made real cheese.

Cheesy stuffed zucchini recipe (1986)

Cheesy stuffed zucchini recipe (1986)

Cheesy stuffed zucchini

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • 3 medium-sized zucchini
  • 2 tablespoons of butter
  • 1 cup of chopped fresh mushrooms
  • 2 tablespoons of all-purpose flour
  • 1/4 teaspoon of dried oregano, crushed
  • 4 ounces of shredded Monterey Jack
  • 2 tablespoons of chopped pimento
  • 1/4 cup of grated Parmesan cheese


  1. Cook whole zucchini in boiling salted water for about 10 minutes, or until tender; drain.
  2. Cut in half length-wise.
  3. Optional: For the zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to but not through each end; roll up.
  4. Scoop out the centers, leaving a 1/4-inch shell: chop center portion and set them aside.
  5. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
  6. Stir in flour, oregano; remove from heat.
  7. Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
  8. Heat mixture through.
  9. Preheat broiler.
  10. Fill zucchini shells, using approximately 1/4 cup filling for each.
  11. Sprinkle with Parmesan cheese.
  12. Broil several inches from source of heat for 3 to 5 minutes, or until hot and bubbly.


Note: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. Broil for 5 to 7 minutes instead of 3 to 5.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 223mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 8g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

SEE MORE: This Italian zucchini crescent pie recipe from 1980 won $40,000 in a bake-off

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