Italian Stuffed Zucchini 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 6 medium zucchini

• 1/8 cup shallots, diced

• 8 tablespoons of Challenge Butter, divided

• 2 cloves of crushed garlic

• 1 teaspoons of dried Italian herbs

• 1/4 cup of sundried tomatoes packaged in oil, drained and diced

• 6 ounces of Challenge Cream Cheese

• 4 turkey Italian sausage links, casings removed

• ½ cup of mushrooms, diced

• ½ cup of diced fresh tomato

• 3/4 cup of panko crumbs

• 1/2 cup of grated parmesan cheese

• Diced fresh herbs for garnish

 

Directions

• 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.