Zucchini Stuffed with Shrimp

3 Tbsp extra virgin olive oil | 1 Vidalia onion diced | 1 red pepper diced | 1 fennel bulb diced | 1 large garlic clove minced | 1 can (14.5 oz) diced tomatoes | 1/4 tsp chili flakes | Salt and pepper | 3/4 lb raw shrimp shelled and deveined | 2 Tbsp chopped flat leaf parsley | 2 Tbsp chopped fresh dill | 2 large zucchini | 1/2 cup crumbled feta

1. Preheat oven to 425°F. | 2. Saute onions in olive oil until soft. | 3. Add red pepper, fennel and garlic; cook until just tender. | 4. Add tomatoes with juices and chili flakes; simmer 5-10 minutes until thickened. | 5. Remove from heat; season with salt and pepper. | 6. Chop shrimp coarsely. Add shrimp, parsley and dill to mixture; set aside. | 7. Cut zucchini in half lengthwise. Hollow out flesh leaving a 1/2-inch shell. | 8. Toss zucchini in olive oil, salt and pepper; place on baking sheet. | 9. Fill with shrimp mixture. | 10. Bake uncovered 30 minutes. | 11. Turn oven to broil. Sprinkle with feta. Broil 3-5 minutes until cheese is golden brown.