Zucchini Stuffed with Wild Mushroom and Pine Nut Quiche Recipe

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Zucchini Stuffed with Wild Mushroom and Pine Nut Quiche
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Ingredients:

Directions:

  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.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.74 Kcal (564 kJ)
Calories from fat 99.8 Kcal
% Daily Value*
Total Fat 11.09g 17%
Cholesterol 57.83mg 19%
Sodium 66.11mg 3%
Potassium 133.42mg 3%
Total Carbs 2.17g 1%
Sugars 1.21g 5%
Dietary Fiber 0.32g 1%
Protein 6.07g 12%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 2%
Iron 0.5mg 3%
Calcium 139mg 14%
Amount Per 100 g
Calories 188.16 Kcal (788 kJ)
Calories from fat 139.37 Kcal
% Daily Value*
Total Fat 15.49g 17%
Cholesterol 80.75mg 19%
Sodium 92.32mg 3%
Potassium 186.32mg 3%
Total Carbs 3.03g 1%
Sugars 1.69g 5%
Dietary Fiber 0.45g 1%
Protein 8.48g 12%
Vitamin C 3.2mg 4%
Vitamin A 0.1mg 2%
Iron 0.7mg 3%
Calcium 194.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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