Barley Zucchini Boats Recipe

Name: Barley Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14-1/2 ounces) diced tomatoes; 2/3 cup medium pearl barley; 1/2 teaspoon ground cumin; 6 medium zucchini (8 to 9 inches); 1/2 pound ground beef or turkey; 1 medium onion, finely chopped; 2 garlic cloves, minced; 3/4 teaspoon ground allspice; 1 tablespoon olive oil; 1/4 cup minced fresh parsley; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup dry bread crumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons butter, melted

Servings: persons

1 can (14-1/2 ounces) diced tomatoes
2/3 cup medium pearl barley
1/2 teaspoon ground cumin
6 medium zucchini (8 to 9 inches)
1/2 pound ground beef or turkey
1 medium onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon ground allspice
1 tablespoon olive oil
1/4 cup minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

1
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.
2
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.
3
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.
4
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 350u00b0 for 35-40 minutes or until zucchini is tender.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 can (14-1/2 ounces) diced tomatoes, 2/3 cup medium pearl barley, 1/2 teaspoon ground cumin, 6 medium zucchini (8 to 9 inches), and more.

Yes, Barley Zucchini Boats falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Barley Zucchini Boats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions