• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Shrimp-and-Feta-Stuffed Zucchini

Cristina/flickr creative commons
Cristina/flickr creative commons

From Faith: In 2009, Food & Wine Magazine asked for permission to print my recipe for feta and watermelon salad, a dish I had brought to Jacques Pepin’s picnic. but when I picked up the magazine at my mailbox and opened it, I was transfixed by another contributor’s dish, this winning shrimp and feta stuffed zucchini with chopped fennel.

The recipe creator is Ana Sortun, a terrific chef in Cambridge, Mass., where her restaurant Oleana is a popular spot to this day. I’ve made and enjoyed this dish many times because it’s so delicious, not to mention that everyone gives me zucchini.

Shrimp-and-Feta-Stuffed Zucchini
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe from Food & Wine Magazine, contributed by Ana Sortun, published 2009
Servings
6
Servings
6
Shrimp-and-Feta-Stuffed Zucchini
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe from Food & Wine Magazine, contributed by Ana Sortun, published 2009
Servings
6
Servings
6
Ingredients
  • 3 tablespoons olive oil extra virgin
  • 1 onion white, large, finely chopped
  • 1 red bell pepper finely chopped
  • 1/2 fennel bulb finely chopped
  • 1 clove garlic large, minced
  • 4 plum tomatoes chopped
  • 1/2 teaspoon red pepper crushed
  • salt
  • black pepper freshly ground
  • 3/4 pound shrimp large, shelled, deveined and finely chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons dill chopped
  • 6 zucchini small, round or oblong (2½ pounds), halved lengthwise
  • 1½ cups feta cheese crumbled (6 ounces)
Servings:
Instructions
  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.

Primary Sidebar

facebook

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2025 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use