ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE

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