Zucchini Stuffed with Morel, Ramps & Pine Nuts
This is a superb appetizer, not difficult, but probably something your guests haven't tried anywhere else. This dish is delicious, and very unusual yet elegant. This recipe yields about 30 rounds. Don't count on leftovers.
Preheat oven to 350 degrees F.
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.
Sauté 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.