Zucchini Parmesan Barley Recipe

Name: Zucchini Parmesan Barley
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup barley; 2 1/2 cups water; 3 tablespoons olive oil; 2 zucchinis, grated to yield 3 heaping cups; 1 small onion; 1 clove garlic; 1 tablespoon oregano leaves, chopped; 2 teaspoons thyme leaves, chopped; 1 cup Parmesan cheese, freshly grated; Kosher salt and freshly ground black pepper

Servings: persons

1 cup barley
2 1/2 cups water
3 tablespoons olive oil
2 zucchinis, grated to yield 3 heaping cups
1 small onion
1 clove garlic
1 tablespoon oregano leaves, chopped
2 teaspoons thyme leaves, chopped
1 cup Parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper

1
Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
2
Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
3
Meanwhile, heat olive oil in a large skillet over medium heat.
4
Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
5
Add garlic and herbs, stir and continue to cook until slightly golden brown.
6
Toss cooked barley and Parmesan cheese into skillet, season with additional salt and pepper, and stir to combine. Serve hot or room temperature. Disappears fast.
7
Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 cup barley, 2 1/2 cups water, 3 tablespoons olive oil, 2 zucchinis, grated to yield 3 heaping cups, and more.

Yes, Zucchini Parmesan Barley 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.

Zucchini Parmesan Barley

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