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.