Zucchini Stuffed with Morel, Ramp & Pine Nut Quiche

By á-170456

This dish was a huge hit! I'll definitely be making this again with a couple of minor changes. Make sure the zucchini rounds aren't too thick and add extra mushroom mix!

Ingredients

• 5 medium zucchini
• 3 tablespoons ramps, chopped
• 2 ounces butter
• 6 ounces sliced morels cleaned, trimmed
• 1/4 cup white wine
• 1/4 cup chicken stock
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup milk
• 2 eggs
• 1 ounce pine nuts
• 4 ounces gruyere

Details

Servings 15
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Wash and slice the zucchini into 1-inch rounds. Scoop out the centers of the rounds, being careful not to go all the way through. Set the rounds on a parchment-lined baking sheet.

Saute the onions in butter until they turn a light brown, then add the mushrooms. Cook over a medium heat until soft. Add the wine and chicken stock. Add salt and pepper. Cook until the liquid is evaporated.

Whisk the eggs and milk together until they are smooth. Fill the zucchini rounds with a bit of the mushroom mixture, then pine nuts, then egg and milk mixture. Top with cheese. Bake in a preheated oven for about 15 minutes, or until the cheese is brown.

This recipe yields about 30 rounds.