Barley Stuffed Zucchini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice zucchini in half lengthwise.
  • 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.
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