Shrimp-And-Feta-Stuffed Zucchini Recipe

Name: Shrimp-And-Feta-Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 white onion, finely chopped; 1 red bell pepper, finely chopped; 1/2 fennel bulb, finely chopped; 1 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 , round or oblong zucchini 2 1/2 pounds halved lengthwise; 1 1/2 cups crumbled feta (6 ounces)

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing
1 white onion, finely chopped
1 red bell pepper, finely chopped
1/2 fennel bulb, finely chopped
1 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 , round or oblong zucchini 2 1/2 pounds halved lengthwise
1 1/2 cups crumbled feta (6 ounces)

1
Preheat the oven to 425u00b0. 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.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 1 white onion, finely chopped, 1 red bell pepper, finely chopped, 1/2 fennel bulb, finely chopped, and more.

Yes, Shrimp-And-Feta-Stuffed Zucchini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp-And-Feta-Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions