Barley Stuffed Zucchini Recipe Recipe

Name: Barley Stuffed Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1.
2
Scoop out flesh from center of zucchini halves.
3
Chop flesh and reserve.
4
Place zucchini shells in microwave-safe covered container.
5
Microwave on high 3 to 5 min till tender.
6
2.
7
In large nonstick skillet, saute/fry garlic and onions over medium heat 5 min.
8
Add in minced zucchini, parsley, basil, mushrooms, tomatoes, peppers, warm pepper sauce.
9
Cook 10 min.
10
Add in barley and mozzarella; mix well and spoon into zucchini shells.
11
Sprinkle with grated cheese.
12
Bake in 350 oven 25 to 30 min.

265

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: 2 med Zucchini, cut in half lengthwise, 1 x Clove Garlic, peeled and minced, 1/4 c. Minced Onion, 2 Tbsp. Fresh Minced Parsley, and more.

Yes, Barley Stuffed Zucchini Recipe 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 Recipe

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