This is a dish meant for easy entertaining. Most of the cooking time takes place in the oven so you'll have more time to talk to your guests. The traditional version of this dish doesn't have zucchini it, but I felt it was calling for it and why not take the opportunity to add some extra fiber whenever possible?
Time: Under 45 minutes Level: Easy Servings: Four
Heat a pan to medium and add 1 Tablespoon of Olive Oil.
Add Onions and cook for 2 minutes.
Then add diced Tomatoes, Tomato paste, Oregano and Salt and cook for 5 minutes on low, stirring occasionally. (This mixture will be thick. When the shrimp and zucchini will release additional water then they are cooked.)
In a bowl, toss Shrimp, Salt, Baking Soda, Garlic and Olive Oil. Set aside.
In a non-reactive baking dish, mix the Shrimp and Tomato mixture and bake for 15 minutes.
In another bowl, combine Zucchini, Olive Oil, Salt, Black Pepper, Oregano and Lemon Zest. Mix well.
Remove Shrimp dish from oven and stir in zucchini mixture. Top with feta and bake for about another 10 minutes. (Cooking time will depend on the size of the shrimp!)