Stuffed zucchini with creamy garlic mushrooms

Trim about half an inch off each end of three zucchinis, halve lengthwise and scoop out the pulp with a spoon, leaving a border at the ends.

Season the insides with sea salt and set cut side down on paper towels for 15 to 20 minutes so the salt draws out water and the zucchini stays firm.

Heat a large fry pan over medium heat with 3 tablespoons (45 ml) of extra virgin olive oil; thinly slice the mushrooms, finely chop the onion and roughly chop the garlic.

Saute the onion, stirring continuously, 2 to 3 minutes until slightly translucent.

Add the mushrooms and a little sea salt, coat in the oil, and saute 7 to 8 minutes, stirring every minute or two, until lightly browned.

Press the zucchini pulp in a fine sieve with a wooden spoon to remove excess water.

Add the pulp and saute 3 to 4 minutes.

Add the garlic, dried thyme, sea salt and black pepper and stir 30 seconds to 1 minute until fragrant.

Add the flour and cook about 1 minute to cook off the raw flavor.

Add the room-temperature milk and stir gently 3 to 4 minutes into a thick, creamy sauce; turn off the heat.

Stir in the shredded manchego.

Pat the zucchini dry inside, wiping off excess salt, and stuff evenly with the mushroom mixture.

Set on a parchment-lined baking pan and top each with a little shredded cheese.

Bake in a preheated oven at 200 degrees Celsius (400 Fahrenheit) about 20 minutes, until the cheese is melted and golden.

Transfer to a serving dish and top with chopped chives.