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  • Barley Stuffed Zucchini

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    Barley Stuffed Zucchini
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 med Zucchini, cut in half lengthwise
    • 1 x Clove Garlic, peeled and minced
    • 1/4 c. Minced Onion
    • 2 Tbsp. Fresh Minced Parsley
    • 1 tsp Dry Basil
    • 1/2 c. Diced Mushrooms
    • 3/4 c. Diced Plum Tomatoes
    • 1/2 c. Minced Green Peppers Red Warm Sauce to taste
    • 1 c. Cooked Barley, Cooled
    • 3/4 c. Shredded Fat-free Mozzarella Cheese
    • 4 Tbsp. Romano Cheese

    Directions

    1. 1. Scoop out flesh from center of zucchini halves. Chop flesh and reserve. Place zucchini shells in microwave-safe covered container.
    2. Microwave on high 3 to 5 min till tender.
    3. 2. In large nonstick skillet, saute/fry garlic and onions over medium heat 5 min. Add in minced zucchini, parsley, basil, mushrooms, tomatoes, peppers, warm pepper sauce. Cook 10 min. Add in barley and mozzarella; mix well and spoon into zucchini shells. Sprinkle with grated cheese. Bake in 350 oven 25 to 30 min.
    4. Makes 4 servings.

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