Barley Stuffed Zucchini Recipe

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Ingredients:

Serving

1 cup chicken broth
1 large portabello mushroom cap, diced small
2/3 cup quick-cooking barley
2 medium zucchini
1/8 cup parmesan cheese
2 tbsp parmesan cheese
1 (14 1/2 oz) can diced tomatoes with basil , garlic and oregano
1 (15 oz) can black-eyed peas, drained
1/2 cup italian seasoned breadcrumbs
1 tsp dried thyme leaves
1 dash black pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.15 Kcal (457 kJ)
Calories from fat	25.02 Kcal
		% Daily Value*
Total Fat	2.78g	4%
Cholesterol	6.45mg	2%
Sodium	424.58mg	18%
Potassium	124.59mg	3%
Total Carbs	13.6g	5%
Sugars	0.9g	4%
Dietary Fiber	1.57g	6%
Protein	4.79g	10%
Vitamin C	7.1mg	12%
Iron	1mg	6%
Calcium	135.4mg	14%

Amount Per 100 g
Calories	75.77 Kcal (317 kJ)
Calories from fat	17.37 Kcal
		% Daily Value*
Total Fat	1.93g	4%
Cholesterol	4.48mg	2%
Sodium	294.74mg	18%
Potassium	86.49mg	3%
Total Carbs	9.44g	5%
Sugars	0.63g	4%
Dietary Fiber	1.09g	6%
Protein	3.33g	10%
Vitamin C	4.9mg	12%
Iron	0.7mg	6%
Calcium	94mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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