Stuffed Round Zucchini with Wild Asparragus
Considering its nutrition values, asparagus is one of the healthiest foods on the planet found in green, white and purple color.
As with all vegetables the first asparagus was discovered in the wild. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that you find in your grocery counter.
Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, E, K, B1, B2, folic acid, iron, phosphorus, potassium, copper, manganese, selenium and chronium.
Now it’s time to get creative, prepare and enjoy this super delicious vegetable!
- 2 round zucchini
- 1 big bunch of asparagus (about 200 gr)
- 1 carrot
- 1 leek
- 2 tbsp olive oil
- 2 tbsp inactive nutritional yeast
- 1 garlic clove
- salt & pepper to taste
- 1 tomato (optional)
- Cut off the tops of both zucchini and grill in the oven for about 30 minutes.
- Separately, finely cut leeks and asparagus, then cook in a frying pan without oil for about 5 minutes on very low heat.
- Grate the carrot and add to the pan. Cook 1 minute, then turn off the stove and add nutritional yeast, olive oil and pepper to taste. Mix well and set aside.
- Scoop out the middle of grilled zucchini (with a spoon) and add to a food processor along with garlic, a sprinkle of olive oil, salt and pepper to taste and mix well. You will get a nice smooth paste as a sauce for the stuffed zucchini. Additionally, I've scooped out the middle of a tomato to serve the sauce in, but I leave this option up to you. 😉
- This is a recipe made with leftovers I found in my fridge and inspired by the amazing asparagus harvesting time.
- The asparagus I have used here was the wild green type, very thin and it doesn't require long cooking.