Name: Shrimp-and-Feta-Stuffed Zucchini
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil, plus more for brushing -; 1 large white onion -; 1 red bell pepper -; 1/2 fennel bulb -; 1 clove garlic -; 4 plum tomatoes -; 1/2 tsp. crushed red pepper -; Salt -; Freshly ground black pepper -; 3/4 lb. shelled and deveined large shrimp -; 2 tbsp. chopped parsley -; 2 tbsp. chopped dill -; 6 small round or oblong zucchini (2 1/2 pounds) -; 1 1/2 c. crumbled feta -

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Ingredients for - Shrimp-and-Feta-Stuffed Zucchini

1. 2 tbsp. extra-virgin olive oil, plus more for brushing -

2. 1 large white onion -

3. 1 red bell pepper -

4. 1/2 fennel bulb -

5. 1 clove garlic -

6. 4 plum tomatoes -

7. 1/2 tsp. crushed red pepper -

8. Salt -

9. Freshly ground black pepper -

10. 3/4 lb. shelled and deveined large shrimp -

11. 2 tbsp. chopped parsley -

12. 2 tbsp. chopped dill -

13. 6 small round or oblong zucchini (2 1/2 pounds) -

14. 1 1/2 c. crumbled feta -

How to cook deliciously - Shrimp-and-Feta-Stuffed Zucchini

1. Stage

Preheat the oven to 425 degrees F. 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. Stage

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. Stage

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.