recipe adapted by Janine McCormick
2 TBSP extra virgin olive oil, more for brushing
1 large onion, finely chopped
½ fennel bulb, finely chopped
1 large garlic clove, minced
4 plum tomatoes, chopped
½ tsp crushed red pepper
Salt and freshly ground black pepper
¾ lb. shelled and deveined shrimp, finely chopped
2 TBSP chopped parsley
2 TBSP chopped dill
3 medium zucchini, halved lengthwise
1 ½ cups crumbled feta (6 oz.)
Preheat the oven to 425. In a skillet, heat the 2 TBSP of olive 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, cook, mashing, until thickened, 5 minutes. Season with salt and black pepper. Remove from heat, let cool slightly. Stir in the shrimp, parsley, and dill.
Using a spoon, scoop out the flesh of the zucchini leaving a ¼ inch shell all around. Rub with oil and season with salt and pepper. 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 are just tender.
Preheat the broiler, 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 hot or at room temperature.