2 tablespoons extra-virgin olive oil, plus more for brushing
1 white onion, finely chopped
1 red bell pepper, finely chopped
1/2 fennel bulb, finely chopped
1 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
2 tablespoons chopped parsley
2 tablespoons chopped dill
6 zucchini 2 1/2 pounds halved lengthwise
1 1/2 cups crumbled feta (6 ounces)
the BGE to 425°.
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.
Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper.
Remove from the BGE; let cool slightly.
Stir in the shrimp, parsley and dill.
a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell
Rub with oil. Season the zucchini shells with salt and pepper and stuff with the filling.
Transfer to a perforated BGE roasting plate and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
up BGE to high heat.
Top the zucchini with the feta and bake for 5 minutes, until the feta is melted and golden.
Serve the stuffed zucchini hot or at room temperature.