Barley Stuffed Zucchini Recipe

Name: Barley Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; 1 large portabello mushroom cap, diced small; 2/3 cup quick-cooking barley; 2 medium zucchini; 1/8 cup parmesan cheese; 2 tablespoons parmesan cheese; 1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano; 1 (15 ounce) can black-eyed peas, drained; 1/2 cup Italian seasoned breadcrumbs; 1 teaspoon dried thyme leaves; 1 dash black pepper

Servings: persons

1 cup chicken broth
1 large portabello mushroom cap, diced small
2/3 cup quick-cooking barley
2 medium zucchini
1/8 cup parmesan cheese
2 tablespoons parmesan cheese
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
1 (15 ounce) can black-eyed peas, drained
1/2 cup Italian seasoned breadcrumbs
1 teaspoon dried thyme leaves
1 dash black pepper

1
["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."]

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chicken broth, 1 large portabello mushroom cap, diced small, 2/3 cup quick-cooking barley, 2 medium zucchini, and more.

Yes, Barley Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Stuffed Zucchini

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