Recipe courtesy of Mark Fahrer Caterers, Inc.
Episode: Wedding Feasts
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
10 to 15 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Fried Cheese-Stuffed Zucchini Blossoms

Recipe courtesy of Giada De Laurentiis

Zucchini Ripieni (Stuffed Zucchini)

Recipe courtesy of Egidiana Maccioni

Stuffed Zucchini Flowers

Recipe courtesy of Adam Tihany

Browse Reviews By Keyword

          Latest Stories