Barley Stuffed Zucchini

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READY IN: 1hr 20mins
Recipe by mandagirl

You won't miss the meat in this rich and satisfying meal

Ingredients Nutrition

Directions

  1. Slice zucchini in half lengthwise.
  2. Microwave, flat side down on a paper towel for 3 or 4 minutes.
  3. Let cool a bit and scoop out pulp to form each half into a "boat".
  4. Put "boats" aside.
  5. Chop zucchini pulp.
  6. In a medium sauce pan, combine broth, mushrooms and barley.
  7. Bring to a boil, reduce heat and simmer, covered for 15 minutes.
  8. In a large bowl, combine cooked barley mixture, chopped zucchini pulp, bread crumbs, thyme, black pepper, black eyed peas and 1/8 cup of Parmesan cheese.
  9. Fill zucchini with filling.
  10. Place remaining filling into a greased baking pan.
  11. Place filled zucchini "boats" on top of stuffing.
  12. Pour can of tomatoes (with liquid) evenly on top of zucchini.
  13. Sprinkle with 2 T. Parmesan cheese.
  14. Bake, uncovered @375 degrees for about 45 minutes.

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