Serves 4

This dish makes for a perfect main course for entertaining.   It can be made ahead or even frozen.  I like to serve it over brown rice.  

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3 Tablespoons extra virgin olive oil

1 Vidalia or sweet onion, diced

1 red pepper, diced

1 fennel bulb, diced

1 large clove garlic, minced

1 14.5 oz can diced tomatoes

¼ teaspoon chili flakes

Salt and pepper

¾ pound raw shrimp, shelled and deveined

2 Tablespoons chopped flat leaf parsley

2 Tablespoons chopped fresh dill

2 large zucchini

½ cup crumbled feta

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Method

Preheat oven to 425F.

Saute onions in olive oil until soft.

Add red pepper, fennel and garlic and continue cooking until just tender.

Add tomatoes and their juices along with chili flakes to pan and simmer for 5-10 minutes, until thickened.

Remove from heat.

Season with salt and pepper.

Chop shrimp coarsely.

Add shrimp, parsley and dill to mixture and set aside.

Cut zucchini in half lengthwise.

Using a spoon, hollow out flesh, leaving a ½ inch shell all around.

Toss zucchini in olive oil, salt and pepper and place on baking sheet.

Fill with shrimp mixture.

Bake uncovered for 30 minutes.

Turn oven to broil.

Sprinkle with feta. 

Broil for 3-5 minutes, until cheese is golden brown.