Stuffed Zucchini with Mushroom and Mango creamy rice over creamy asparagus sauce.

Magefesa_Stuffed Zucchini


  • 4 Zucchinis.
  • 1/3 Lb Bomba rice.
  • 5 Oz Mushrooms.
  • 1 Mango.
  • 3/4 Cup Cream.
  • 1 Bunch of asparagus.
  • 1/4 Cup Mild olive oil (0.4°).
  • Aromatic herb oil.
  • 4 Oz Cream cheese.
  • 1/4 Cup port wine.
  • Salt and black pepper.


Cut the zucchini in half  leaving the skin on. Empty with a fruit baller or a spoon. Reserve the pulp and cook the shell in water with a pinch salt just until crispy tender so that they don’t break.
Cook rice in abundant salted water. Drain and cool.
Peel mango and cut into a fine brunoise.
Sauté julienned mushrooms and zucchini pulp in a Non-stick aluminum Magefesa pan. Flambé with the wine.
Add mango and rice. Sauté a bit, then incorporate diced cheese and cream.
Cook until  rice gets a creamy texture. Season with salt and pepper.
Cook the asparagus in abundant salted water and a tablespoon of sugar for about 5 minutes. Drain.
Process wild asparagus in a Protech Magefesa blender incorporating the olive oil  gradually to achieve a stable emulsion.
If  it´s too thick, add a little of the asparagus cooking water.
Fill the zucchini shells with the creamy rice. Place in an oven proof dish and cook at 355°F until cheese melts and browns a little. Place the au gratin zucchinis  in a serving  dish with a base of wild asparagus sauce.
Drizzle with the aromatic herb oil.

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