Mushroom Stuffed Courgette
3 Courgettes, trimmed
2 tablespoons butter
1 cup chopped fresh mushrooms
1/4 cup red bell pepper, chopped
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
Slice the Courgette in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire Courgette. Chop the scooped-out Courgette flesh.
Add 2 tablesponns olive oil on the pan and fry mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the reserved chopped Courgette flesh and optional Monterey Jack cheese.
Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out Courgette.
Preheat the oven and set the oven rack about 6 inches from the heat source.
Bake the Courgette 5-10 minutes, sprinkle each with about 3/4 tablespoon of Parmesan cheese and bake until the cheese is browned, up to 5 minutes.