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    You are in: Home / Greek / Shrimp-And-Feta-Stuffed Zucchini Recipe
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    Shrimp-And-Feta-Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    40 mins

    1 hrs 15 mins

    Manami's Note:

    Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). Nice presentation and taste great :)! From The Next Big Mediterranean Flavors, Pairing of the Day: July 2009 F&W Magazine, Published July 2009

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425°F.
    2. 2
      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.
    3. 3
      Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes.
    4. 4
      Season with salt and black pepper. Remove from the heat; let cool slightly.
    5. 5
      Stir in the shrimp, parsley and dill.
    6. 6
      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.
    7. 7
      Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
    8. 8
      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.
    9. 9
      Serve the stuffed zucchini hot or at room temperature.

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    Nutritional Facts for Shrimp-And-Feta-Stuffed Zucchini

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.5
     
    Calories from Fat 125
    50%
    Total Fat 13.8 g
    21%
    Saturated Fat 6.5 g
    32%
    Cholesterol 119.7 mg
    39%
    Sodium 528.8 mg
    22%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 3.2 g
    12%
    Sugars 6.5 g
    26%
    Protein 19.4 g
    38%

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