Barley Stuffed Zucchini Recipes

BARLEY ZUCCHINI BOATS

Steps:

• Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. , Meanwhile, place zucchini in a Dutch oven and cover with water; bring to a boil. Cook for 6 minutes or until slightly tender. Drain; cool slightly. Slice zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp and set aside. , In a skillet, cook beef, onion, garlic and allspice in oil until meat is no longer pink; drain. Add barley mixture, parsley, salt, pepper, tomatoes and zucchini pulp; mix well. Spoon into zucchini shells. , Combine bread crumbs, Parmesan cheese and butter; sprinkle over zucchini. Place in two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 35-40 minutes or until zucchini is tender.

BARLEY STUFFED ZUCCHINI

Steps:

• 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.