Zucchini Stuffed with Wild Mushroom and Pine Nut Quiche
Recipe courtesy of Mark Fahrer Caterers, Inc.
Level: Intermediate | Yield: 10 to 15 servings
Total Time: 50 min | Prep: 15 min | Cook: 35 min
Nutritional Analysis Per Serving
Serving Size: 1 of 14 servings
- Calories: 112
- Total Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Sugar: 3 g
- Protein: 5 g
- Cholesterol: 41 mg
- Sodium: 273 mg
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
Instructions
- Wash and cut zucchini into 1-inch thick rounds. Use a melon baller to scoop out the center, removing as much flesh as possible without breaking through the bottom. Place the hollowed zucchini on a baking sheet lined with parchment paper.
- In a pan, saut onions in butter until lightly browned. Add the sliced mushrooms and cook over medium-high heat until tender. Stir in wine and chicken stock (if using), along with salt and pepper, and continue cooking until the liquid has evaporated. Remove from heat and set aside.
- In a bowl, whisk eggs and milk until smooth. Fill each zucchini round with a spoonful of the mushroom mixture and a few pine nuts, then top with the egg and milk mixture. Sprinkle cheese over the top and bake in a preheated 350F oven for about 15 minutes, or until the cheese is golden and bubbly.
