Very good way to use up those zucchini.
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
1. 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.
2. In large nonstick skillet, sauté 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.
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