Italian Sausage Stuffed Zucchini

Ingredients

• PAM® Original No-Stick Cooking Spray
• 2 medium zucchini, each cut in half lengthwise
• 6 ounces Italian turkey sausage
• 1/2 cup chopped onion
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
• 1 cup panko bread crumbs
• 1/4 cup Egg Beaters® Original
• 2 tablespoons Kraft® Grated Parmesan Cheese
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Directions

Preheat oven to 375° F. Spray 13x9-inch baking dish with cooking spray.Scoop pulp from each zucchini half, leaving 1/4-inch shells and reserving pulp. Place shells cut-side down on a microwave-safe plate and cover with waxed paper. Microwave on HIGH 4 minutes or until shells begin to soften slightly. Arrange shells in baking dish.Cook sausage in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Remove sausage from skillet; set aside.Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened. Stir in drained tomatoes, cooked sausage and bread crumbs. Remove from heat; cool about 5 minutes.Stir in Egg Beaters. Spoon filling into zucchini shells. Sprinkle with cheese. Bake 10 minutes or until cheese begins to brown.

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