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
Preparation
Step 1Preheat 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.Step 2Using 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.Step 3Preheat 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.
