Microwave, flat side down on a paper towel for 3 or 4 minutes.
Let cool a bit and scoop out pulp to form each half into a "boat".
Put "boats" aside.
Chop zucchini pulp.
In a medium sauce pan, combine broth, mushrooms and barley.
Bring to a boil, reduce heat and simmer, covered for 15 minutes.
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.
Fill zucchini with filling.
Place remaining filling into a greased baking pan.
Place filled zucchini "boats" on top of stuffing.
Pour can of tomatoes (with liquid) evenly on top of zucchini.
Sprinkle with 2 T. Parmesan cheese.
Bake, uncovered @375 degrees for about 45 minutes.