3 large zucchini, unpeeled
2 T Earth Balance
1/2 lb crimini mushrooms, chopped
2 T flour
1/2 t sea salt
1/4 t oregano
1 cup vegan Monterey Jack cheese
2 T vegan sour cream
1/4 cup vegan Parmesan cheese *
Cook zucchini in boiling salted water, covered, for about 10 minutes.
Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers.
In a large skillet over medium low heat, melt earth balance. Add mushrooms and sauté until tender. Stir in flour, salt, and oregano and remove from heat.
Stir in vegan Monterey Jack, vegan sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil about 3 minutes and serve.
* (equal parts walnuts and nutritional yeast with a pinch of sea salt).