Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Stuffed with Wild Mushroom and Pine Nut Quiche
Ingredients
- 5 medium zucchini
- 2 tablespoons chopped onion
- 2 ounces butter
- 4 ounces sliced wild mushrooms
- 1/4 cup white wine or dry sherry
- 1/4 cup chicken stock, optional
- Salt and pepper
- 2 eggs
- 1/2 cup milk
- 1 ounce pine nuts
- 4 ounces Gruyere
Instructions
Zucchini Stuffed with Wild Mushroom and Pine Nut Quiche serves 14 original recipe by Food Network.
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