Ingredients Jump to Instructions ↓

  1. 5 medium zucchini

  2. 2 tablespoons chopped onion

  3. 2 ounces butter

  4. 4 ounces sliced wild mushrooms

  5. 1/4 cup white wine or dry sherry

  6. 1/4 cup chicken stock, optional Salt and pepper

  7. 2 eggs

  8. 1/2 cup milk 1-ounce pine nuts

  9. 4 ounces Gruyere

Instructions Jump to Ingredients ↑

  1. 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. Saute 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 oven for 15 minutes, until the cheese browns.


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