Stuffed Zucchini

3 large fresh zucchini
1 large egg
2 tablespoons butter
1 cup fresh mushrooms, chopped
1-2 cups dried bread cubes
2 tablespoons all-purpose flour
¼ teaspoon oregano
1 cup Monterey Jack cheese, shredded
2 tablespoons pimiento, chopped
¼ cup grated Parmesan cheese
1 14 ounce can diced seasoned tomatoes (optional)
Oven:  375º

Parboil the zucchini for 10 minutes; drain.  Cut in half lengthwise and scoop out the center of each half, chopping and reserving center.  Sauté the mushrooms in the butter.  Add remaining ingredients along with the reserved zucchini center.  Stir well; spoon into zucchini shells, dusting with Parmesan.  Wrap in aluminum foil and place on baking sheet baking until hot and bubbly.  If desired, spoon tomatoes over top and return to oven until hot.  Serves 6.

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