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