Shrimp-And-Feta-Stuffed Zucchini |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). Nice presentation and taste great :)! From The Next Big Mediterranean Flavors, Pairing of the Day: July 2009 F&W Magazine, Published July 2009 Ingredients:
2 tablespoons 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 crushed red pepper |
salt and freshly ground black pepper |
3/4 lb shelled and deveined large shrimp, finely chopped |
2 tablespoons chopped parsley |
2 tablespoons chopped dill |
6 small round zucchini (2 1/2 pounds) or 6 small oblong zucchini, halved lengthwise (2 1/2 pounds) |
1 1/2 cups crumbled feta (6 ounces) |
Directions:
1. Preheat the oven to 425°F.
2. 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.
3. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes.
4. Season with salt and black pepper. Remove from the heat; let cool slightly.
5. Stir in the shrimp, parsley and dill.
6. 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.
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. Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden.
9. Serve the stuffed zucchini hot or at room temperature.
|
|