Serves 4 with leftovers
|6||zucchini, each about 7 inches long, halved lengthwise|
|4||tablespoons olive oil|
|Juice of 1 lemon|
|Salt and pepper, to taste|
|2||teaspoons dried oregano|
|1||small onion, finely chopped|
|1||green bell pepper, seeded and cut into 2-inch-long strips|
|3||cans (14 ounces each) diced tomatoes|
|2½||pounds large shrimp, peeled, with tail shells left on|
|4||ounces feta, crumbled (about ¾ cup)|
|3||tablespoons chopped fresh parsley|
1. Set an oven rack 6 inches from the broiler element. Turn on the broiler. Have on hand 1 large rimmed baking sheet and a 12-inch baking dish.
2. On the baking sheet, spread the zucchini cut sides up. Brush with 2 tablespoons of the oil and sprinkle with lemon juice, salt, pepper, and 1 teaspoon of the oregano. Broil for 7 to 8 minutes, or until browned and cooked through. Set aside 4 pieces of zucchini for the tart. Leave the broiler on.
3. In a large skillet over medium heat, heat the remaining 2 tablespoons oil. Add the onion, green pepper, remaining 1 teaspoon oregano, salt, and pepper. Cook, stirring often, for 6 minutes, or until softened. Add the tomatoes, bring to a boil, lower the heat, and simmer for 10 minutes.
4. Add the shrimp to the skillet and cook over medium-high heat, stirring often, for 2 minutes. Remove from the heat. Set aside 12 shrimp and 1¼ cups tomato sauce for the tart.
5. Transfer the remaining shrimp and sauce in the skillet to the baking dish and sprinkle with feta. Broil for 3 minutes, or until the sauce is bubbly and the cheese is lightly browned. Sprinkle with parsley and serve with zucchini and rice or crusty bread.
Sally Pasley Vargas