Shrimp-and-Feta-Stuffed Zucchini

Ingredients

• 0.5 teaspoon pepper red crushed
• 2 tablespoons optional: dill chopped
• 0.5  fennel bulb finely chopped
• 6 ounces feta crumbled
• 1  garlic clove minced
• 2 tablespoons olive oil extra-virgin plus more for brushing
• 2 tablespoons parsley chopped
• 4  plum tomatoes chopped
• 1  bell pepper red finely chopped
• 6 servings salt and pepper black freshly ground
• 0.8 pound shrimp shelled deveined finely chopped
• 1  onion white finely chopped
• 6  oblong zucchini halved lengthwise

Equipment

• frying pan
• oven
• roasting pan
• broiler

Directions

1. Preheat the oven to 42
2. In a skillet, heat the 2 tablespoons of oil.
3. Add the onion, bell pepper, fennel and garlic and cook over moderately high heat, stirring, until tender, 6 minutes.
4. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper.
5. Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.
6. 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.
7. Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
8. 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.
9. Serve the stuffed zucchini hot or at room temperature.