ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QU

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions