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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

  1. Preheat oven to 400 degrees.

  2. Cut zucchini in half. Scoop out the seeds and inside of zucchini to create a shell.

  3. 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.

  4. 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.

  5. 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.

  6. Place into preheated oven and bake until zucchini has softened and the top is golden brown.

  7. Sprinkle tops of zucchini with fresh herbs before serving.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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