Prep Time : 15 minutes 
Cook Time : 50 minutes
Yield : 6 servings 

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Ingredients

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)

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

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Directions:

Preheat the oven to 425°.

In a skillet, heat: 

2 tablespoons of oil and add:

• onion

• bell pepper

• fennel

• garlic

Cook over moderately high heat, stirring, until tender about 6 minutes.

Add the tomatoes and crushed red pepper

Cook while 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.

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.

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.

Nutrition:

I didn't track this one

My notes:  

One year my garden went crazy and I had to find things to do with baseball bat sized zucchini.  This little gem was discovered and it wasn't regretted!

Found on: another thing I didn't track, sorry.