Prep 40 mins
Cook 1 hr 15 mins
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
- 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)
- Preheat the oven to 425°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.
- 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.
- 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.