Zucchini Stuffed Mushrooms

3 1/4 cup shredded zucchini
1 teaspoon salt
30 large fresh Mushrooms (about 2 pounds)
1/4 cup butter, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed ritz crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspooon dried oregano
1/8 teaspoon black pepper

*Combine Zucchini and salt in a colander; let stand for 30 minutes. Press zucchini between paper towels to remove excess moisture.
*Clean mushrooms with damp paper towels. Remove stems. Brush mushrooms with 3 Tablespoons of butter. Place on a rack in broiler pan.
*Saute garlic in remaining 1 Tablespoon butterin a large skillet over medium-high heat 1 minute. Add zucchini, and cook 2 more minutes. Remove from heat and cool slightly.
*Stir in Ricotta cheese and remaining 5 ingredients. Spoon mixture into mushroom caps. Bake at 375 degrees for 20 minutes.
*Serve immediately. Makes about 2 dozen

For Supper Club: I would prepare these ahead of time, and then bake them at the host house. I don't think you will need to double the recipe. I would suggest getting your mushrooms at Costco if possible.