ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE Recipe

Name: ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium zucchini; 2 tablespoons chopped onion; 2 ounces butter; 4 ounces sliced wild mushrooms; 1/4 cup white wine or dry sherry; 1/4 cup chicken stock, optional; Salt and pepper; 2 eggs; 1/2 cup milk; 1 -ounce pine nuts; 4 ounces Gruyere

Servings: persons

5 medium zucchini
2 tablespoons chopped onion
2 ounces butter
4 ounces sliced wild mushrooms
1/4 cup white wine or dry sherry
1/4 cup chicken stock, optional
Salt and pepper
2 eggs
1/2 cup milk
1 -ounce pine nuts
4 ounces Gruyere

1
Wash and slice zucchini into 1-inch thick rounds.
2
Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom.
3
Set the hollow zucchini on a baking sheet with parchment paper.
4
Saute onions in butter until light brown.
5
Add sliced mushrooms, and cook over medium high flame until soft.
6
Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
7
Whisk eggs and milk until smooth.
8
Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture.
9
Top with cheese and bake in a preheated 350 degree F oven for 15 minutes, until the cheese browns.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 medium zucchini, 2 tablespoons chopped onion, 2 ounces butter, 4 ounces sliced wild mushrooms, and more.

Yes, ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE

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