Shrimp and Feta Stuffed Zucchini

Recipes by Chef Steph

Chef Steph

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.


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
Prep time
10 minutes
Cook Time
40  minutes
5 to 10


  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.

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