Shrimp-and-Feta-Stuffed Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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 pound shelled and deveined large shrimp, finely chopped |
2 tablespoons chopped parsley |
2 tablespoons chopped dill |
6 small , round or oblong zucchini 2 1/2 pounds halved lengthwise |
1 1/2 cups 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.
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