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Shrimp-And-Feta-Stuffed Zucchini

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“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”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F.
  2. 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.
  3. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes.
  4. Season with salt and black pepper. Remove from the heat; let cool slightly.
  5. 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.

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