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Shrimp-and-Feta-Stuffed Zucchini

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Kana Okada, Food & Wine

1 hr 15 mins total
0 mins prep

Recipe Filed Under
Cheese, Shrimp, Squash, American, Roasting, Appetizer, Main Dish, Summer, Entertaining

Provided By: Food&Wine

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Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). Easy Way Top the roasted zucchini with a little feta, then broil briefly.

Ingredients

Serves:

2 tablespoon(s) 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(s) crushed red pepper

Salt and freshly ground black pepper

3/4 pound(s) shelled and deveined large shrimp, finely chopped

2 tablespoon(s) chopped parsley

2 tablespoon(s) chopped dill

6 small , round or oblong zucchini 2 1/2 pounds halved lengthwise

1 1/2 cup(s) crumbled feta, 6 ounces

Directions

1. 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.

2. 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.

3. 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.