Fresh veggies, lean protein, and big flavor come together with this perfect summertime dish, which can serve as a main or an appetizer.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large white onion, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 fennel bulb, finely chopped
• 1 large garlic clove, minced
• 4 plum tomatoes, chopped
• 1/2 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 3/4 pound shelled and deveined large shrimp, finely chopped
• 2 tablespoons chopped parsley
• 2 tablespoons chopped dill
• 6 small zucchini (2 1/2 pounds), halved lengthwise
• 1 1/2 cups crumbled feta (6 ounces)

DIRECTIONS:

1. Preheat the oven to 425°. In a skillet, heat the 2 tablespoons of oil.
2. Add the onion, bell pepper, fennel, and garlic and cook over moderately high heat, stirring, until tender, 6 minutes.
3. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper.
4. Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.
5. Using a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell all around. Rub with oil.
6. Season the zucchini shells with salt and pepper and stuff with the filling.
7. Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
8. Preheat the broiler and position a rack 6 inches from the heat.
9. Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden.
10. Serve the stuffed zucchini hot or at room temperature.