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Barley Stuffed Zucchini

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“You won't miss the meat in this rich and satisfying meal”
1hr 20mins

Ingredients Nutrition


  1. Slice zucchini in half lengthwise.
  2. Microwave, flat side down on a paper towel for 3 or 4 minutes.
  3. Let cool a bit and scoop out pulp to form each half into a "boat".
  4. Put "boats" aside.
  5. Chop zucchini pulp.
  6. In a medium sauce pan, combine broth, mushrooms and barley.
  7. Bring to a boil, reduce heat and simmer, covered for 15 minutes.
  8. 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.
  9. Fill zucchini with filling.
  10. Place remaining filling into a greased baking pan.
  11. Place filled zucchini "boats" on top of stuffing.
  12. Pour can of tomatoes (with liquid) evenly on top of zucchini.
  13. Sprinkle with 2 T. Parmesan cheese.
  14. Bake, uncovered @375 degrees for about 45 minutes.

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