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. ---------------------------------------------------------------------------
Nutrition
Ingredients
