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Italian Stuffed Zucchini

  • Writer: Suzanne Clark
    Suzanne Clark
  • Aug 28, 2016
  • 1 min read

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 families 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!

For the recipe, click here!


 
 

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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