Shrimp and Feta stuffed Zucchini


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.