Shrimp-and-Feta-Stuffed Zucchini

Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles).

Easy Way Top the roasted zucchini with a little feta, then broil briefly.


Slideshow: More Delicious Shrimp Dishes


  • Active:
  • Total Time:
  • Servings: 6


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

How to make this recipe

  1. Preheat the oven to 425°. 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.

Suggested Pairing

Vibrant, citrus-scented Greek white.

Contributed By Photo © Kana Okada Published July 2009

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