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Shrimp Stuffed Zucchini

by Celine & Company Catering, Chef: Celine Lurey

2 TBS canola oil
1 large sweet onion, finely chopped
1 red bell pepper, finely chopped
1 large clove garlic, minced
4 roma tomatoes, chopped
Salt and pepper to taste
3/4 pound shelled and deveined large shrimp, finely chopped
2 TBS each chopped parsley and dill
2 large zucchini
1 1.2 cups crumbled feta

  1. Preheat oven to 400 degrees. In a skillet heat the 2 TBS oil - add the onion, bell pepper and garlic and cook over moderate heat until tender.
  2. Add the tomatoes and cook, mashing, until thickened.
  3. Season with salt and pepper.
  4. Remove from heat and cool slightly.
  5. Stir in shrimp and herbs.
  6. Using a spoon, scoop out the flesh from the zucchini, leaving as 1/4 shell all around. Rub with oil.
  7. Season the zucchini with salt and pepper, then stuff with filling.
  8. Transfer to a slightly oiled roasting pan and bake 30 minutes, until filling is cooked through and zucchini is tender.
  9. Top cooked zucchini with crumbled feta and bake 5 more minutes, until the feta is melted and golden.
  10. Enjoy hot or at room temperature.


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