Zucchini Stuffed with Fennel and Shrimp; No-Knead Bread with Olives and Herbs

by Jennifer

Another way to eat zucchini!  My husband commented how fancy the zucchini looked, but it actually came together pretty quickly, apart from cleaning the shrimp.  When I took out a hunk of No-Knead Bread dough from the refrigerator, I kneaded in a large handful of chopped kalamata olives and a handful of various chopped herbs.  This dinner serves 2 – 4, depending on how hungry you are and if children in your household will eat zucchini this way.

  • 2 large zucchini, sliced lengthwise, inside flesh scooped out with a spoon and chopped
  • 1/2 lb shrimp, peeled and deveined
  • 1 fennel bulb, cored and finely chopped
  • 1/2 onion, chopped
  • 2 large garlic cloves, chopped
  • 1 1/2 TBS extra-virgin olive oil, divided
  • 1 TBS chopped fennel fronds
  • 3/4 cup panko (Japanese bread crumbs)
  • 1/2 cup freshly grated Parmigiano-Reggiano or Parmesan
  • salt and freshly ground black pepper to taste

Heat 1/2 TBS olive oil in a large skillet over medium heat.  Add shrimp and cook just until opaque;  season with salt and pepper and transfer to a cutting board.  When cool enough to handle, roughly chop the shrimp.

Heat remaining 1 TBS oil in the skillet over medium heat;  add fennel, onions and garlic and cook for 5 minutes, stirring occasionally.  Add chopped zucchini and cook for another 5 minutes, seasoning with salt and pepper to taste.

Take the pan off heat and stir in the shrimp, chopped fennel fronds, panko and cheese.

Arrange zucchini shells on  a baking sheet and divide filling between them.

Broil stuffed zucchini until golden and the shells are crisp-tender, about 6 – 7 minutes.

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