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Barley Stuffed Zucchini

This is delicious & uses fat free mozzarella.  You can also find fat
free grated Romano cheese in many stores (Trader Joe's carries it).

Barley Stuffed Zucchini

2 Medium Zucchini, cut in half lengthwise
1 Clove Garlic, peeled and chopped
1/4 Cup Chopped Onion
2 Tablespoons Fresh Chopped Parsley
1 Teaspoon Dried Basil
1/2 Cup Diced Mushrooms
3/4 Cup Diced Plum Tomatoes
1/2 Cup Chopped Green Peppers
Red Hot Sauce to taste
1 Cup Cooked Barley, Cooled
3/4 Cup Shredded Fat-free Mozzarella Cheese
4 Tablespoons Romano Cheese

Scoop out flesh from center of zucchini halves.  Chop flesh and
reserve.  Place zucchini shells in microwave-safe covered container. 
Microwave on high 3 to 5 minutes until tender.

In large nonstick skillet, saute garlic and onions over medium heat 5
minutes.  Add chopped zucchini, parsley, basil, mushrooms, tomatoes,
peppers, hot pepper sauce.  Cook 10 minutes.  Add barley and mozzarella;
mix well and spoon into zucchini shells.  Sprinkle with grated cheese. 
Bake in 350° oven 25 to 30 minutes.

Makes 4 servings.