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Tangy Shrimp-Feta Stuffed Zucchini

Tangy Shrimp-Feta Stuffed Zucchini

Olive oil
1 Vidalia onion, finely chopped
1 red bell pepper, finely chopped
1 T. minced garlic
4-6 plum tomatoes, chopped
1 t. crushed red pepper
Salt, black pepper
1 lb. shelled and deveined large shrimp, finely chopped, seasoned
¼ c. chopped parsley
2 T. chopped dill
6 zucchini, halved lengthwise
1 ½ c. crumbled feta

1. Preheat oven 425.
2. In a skillet, drizzle olive oil to coat bottom.
3. Add onion, bell pepper and garlic, stirring and cook until tender.
4. Add tomatoes and crushed red pepper and cook, mashing, until thickened.
5. Season with salt and pepper.
6. Remove from heat, let cool slightly.
7. Stir in shrimp, parsley and dill.
8. Using a spoon, scoop out flesh of zucchini (try not to break through the skin.)
9. Rub the zucchini with oil and season the inside with salt and pepper.
10. Stuff with filling.
11. Transfer to lightly oiled roasting pan and cook for 30 minutes or until filling is cooked through and zucchini is tender.
12. Preheat broiler and place rack 6” from the heat.
13. Top zucchini with feta and broil 5 minutes or until melted and golden.
*****Can be served hot or room temp.

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