Zucchini bread, zucchini chips, grilled zucchini and stir fry. It seems like this little green vegetable has become an ol’ standby, used by many in the summer! This easy to grow veggie seems to be quite abundant in hot weather months, and many are looking for a new way to serve this surplus vegetable.
This year’s goal for my family was to bring a wider variety of vegetables to our dinner table. I want my family to know the importance of fresh vegetables and quality ingredients like Challenge Dairy products. I believe that happy cows feed all day long on grass, bask in the summer sun and are not given hormones. Challenge Dairy feels the same way, they believe in happy cows too! They maintain high standards and create products that I am excited to serve to my family. This is why I like to include them in my everyday meals as a healthy addition to my recipes.
This recipe has a surprise savory filling of cream cheese, lean Italian sausage and summer vegetables. I added a buttery Parmesan topping to add some crunch –my family’s favorite part!
Adding healthy options to your family’s routine has never been easier. Make vegetables the star of your dinner table by adding the goodness of Challenge Dairy to your recipes. Happy cows, happy family!
- 6 medium zucchini
- ⅛ cup shallots, diced
- 8 Tablespoons Challenge Butter, divided
- 2 clovescrushed garlic
- 1 teaspoon dried Italian herbs
- ¼ cup sundried tomatoes packaged in oil, drained and diced
- 6 ounces Challenge Cream Cheese
- 4 turkey Italian sausage links, casings removed
- ½ cup mushrooms, diced
- ½ cup fresh tomato, diced
- ¾ cup Panko crumbs
- ½ cup grated parmesan cheese
- Diced fresh herbs for garnish
Preheat oven to 400 degrees.
Cut zucchini in half. Scoop out the seeds and inside of zucchini to create a shell.
In a medium size skillet, sauté shallots and 2 teaspoons of butter over medium heat until they are tender, about 4 minutes. Add crushed garlic, herbs and sundried tomatoes and cook for an additional 1-2 minutes. Fill the bottom of each zucchini shell with cream cheese mixture.
Clean out skillet, and add sausage and mushrooms to pan. Cook until sausage is no longer pink, about 5 minutes. Spoon sausage filling over cream cheese filled zucchini shells. Top with diced tomatoes.
In a small bowl, combine Panko crumbs and parmesan cheese. Melt the remaining 6 tablespoons of butter and stir into crumb mixture. Sprinkle crumb mixture on top of the stuffed zucchini.
Place into preheated oven and bake until zucchini has softened and the top is golden brown.
Sprinkle tops of zucchini with fresh herbs before serving.