Shrimp & Feta Stuffed Zucchini
Adapted from Food & Wine
, July 2009
Printable Recipe
Hands-on time: 15 minutes
Total cooking time: 1 hour or so
Serves 4
Ingredients:
2 tbsp olive oil
1 large onion, quartered
1 red bell pepper, cut into chunks
½ fennel root, bulb only, cut into chunks
2-3 cloves garlic, peeled
½ - ¾ cup canned crushed fire roasted tomatoes (the magazine calls for 4 plum tomatoes, chopped)
½ tsp red chili pepper flakes
2 tbsp fresh flat leaf/Italian parsley, chopped
2 tbsp fresh oregano, chopped
Salt & freshly ground pepper to taste
¾ lb/340g large shrimp, finely chopped (this I did by hand…too delicate for the food processor)
4-6 small round zucchini (you could use the oblong ones, but they don’t leave much room for filling) Note: I didn't have enough zucchini, so I also used some sweet bell peppers, seeded & halved)
1 cup or so crumbled feta
Directions:
Preheat the oven to 425°F/220°C and prepare a foil lined rimmed baking sheet (for easy clean up)
To prepare the filling:
1. I like to use my food processor to finely chop the vegetables. Just put the onion, bell pepper, garlic & fennel root in the bowl, using the stainless steel blade, and pulse until finely chopped.
2. In a large skillet at medium high, heat the oil and then sauté the finely chopped pepper mixture, stirring until tender (about 5 minutes). Add the tomatoes and red chili pepper flakes and cook, stirring occasionally, until the juices are absorbed and you have a lovely thick sauce (about 5-6 minutes). Remove from the heat and allow to cool for about five minutes.
3. Stir in the shrimp and fresh herbs and set aside.
To prepare the zucchini “boats”
1. Using a regular dessert spoon, scoop out the zucchini pulp, leaving a ½ shell all around. (Note: the magazine didn’t say anything about using the pulp and I chose not to).
2. Season the zucchini boats all over with olive oil, salt and pepper. Set them flesh side up on the prepared baking sheet. Stuff the boats with a heaping scoop of filling. Baked for 30 minutes.
3. Preheat the broiler and move the rack to 6”/15.25cm from the broiler element.
4. Sprinkle the feta over each boat and broil for 5 minutes or until the feta starts to brown.
Transfer to platter and serve hot or at room temperature.
Adapted from Food & Wine
, July 2009Printable Recipe
Hands-on time: 15 minutes
Total cooking time: 1 hour or so
Serves 4
Ingredients:
2 tbsp olive oil
1 large onion, quartered
1 red bell pepper, cut into chunks
½ fennel root, bulb only, cut into chunks
2-3 cloves garlic, peeled
½ - ¾ cup canned crushed fire roasted tomatoes (the magazine calls for 4 plum tomatoes, chopped)
½ tsp red chili pepper flakes
2 tbsp fresh flat leaf/Italian parsley, chopped
2 tbsp fresh oregano, chopped
Salt & freshly ground pepper to taste
¾ lb/340g large shrimp, finely chopped (this I did by hand…too delicate for the food processor)
4-6 small round zucchini (you could use the oblong ones, but they don’t leave much room for filling) Note: I didn't have enough zucchini, so I also used some sweet bell peppers, seeded & halved)
1 cup or so crumbled feta
Directions:
Preheat the oven to 425°F/220°C and prepare a foil lined rimmed baking sheet (for easy clean up)
To prepare the filling:
1. I like to use my food processor to finely chop the vegetables. Just put the onion, bell pepper, garlic & fennel root in the bowl, using the stainless steel blade, and pulse until finely chopped.
2. In a large skillet at medium high, heat the oil and then sauté the finely chopped pepper mixture, stirring until tender (about 5 minutes). Add the tomatoes and red chili pepper flakes and cook, stirring occasionally, until the juices are absorbed and you have a lovely thick sauce (about 5-6 minutes). Remove from the heat and allow to cool for about five minutes.
3. Stir in the shrimp and fresh herbs and set aside.
To prepare the zucchini “boats”
1. Using a regular dessert spoon, scoop out the zucchini pulp, leaving a ½ shell all around. (Note: the magazine didn’t say anything about using the pulp and I chose not to).
2. Season the zucchini boats all over with olive oil, salt and pepper. Set them flesh side up on the prepared baking sheet. Stuff the boats with a heaping scoop of filling. Baked for 30 minutes.
3. Preheat the broiler and move the rack to 6”/15.25cm from the broiler element.
4. Sprinkle the feta over each boat and broil for 5 minutes or until the feta starts to brown.
Transfer to platter and serve hot or at room temperature.
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