Shrimp and Feta Stuffed Zucchini
Fresh veggies, lean protein, and big flavor come together with this perfect summertime dish, which can serve as a main or an appetizer.
ingredients
Shrimp and Feta Stuffed Zucchini
- 2 tablespoons - extra-virgin olive oil, plus more for brushing
- 1 large - white onion, finely chopped
- 1 large - red bell pepper, finely chopped
- 1 large - garlic clove, minced
- 1/2 teaspoon - crushed red 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)
- 1/2 - fennel bulb, finely chopped
- 4 - plum tomatoes, chopped
- - Salt and freshly ground black pepper
10 minutes
40 minutes
5 to 10
Directions
- Preheat the oven to 425°. In a skillet, heat the 2 tablespoons of oil.
- Add the onion, bell pepper, fennel, and garlic and cook over moderately high heat, stirring, until tender, 6 minutes.
- Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper.
- Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.
- Using a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell all around. Rub with oil.
- Season the zucchini shells with salt and pepper and stuff with the filling.
- Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
- Preheat the broiler and position a rack 6 inches from the heat.
- Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden.
- Serve the stuffed zucchini hot or at room temperature.