Barley Stuffed Zucchini

• 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 tablespoons parmesan cheese
• 1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 cup Italian seasoned breadcrumbs
• 1 teaspoon dried thyme leaves
• 1 dash black pepper

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.

chicken broth, portabello mushroom, quickcooking barley, zucchini, parmesan cheese, parmesan cheese, tomatoes, blackeyed peas, italian seasoned breadcrumbs, thyme, black pepper

Taken from www.food.com/recipe/barley-stuffed-zucchini-465570 (may not work)