Barley Zucchini Boats

• 1 can (14-1/2 ounces) diced tomatoes
• 2/3 cup medium pearl barley
• 1/2 teaspoon ground cumin
• 6 medium zucchini (8 to 9 inches)
• 1/2 pound ground beef or turkey
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3/4 teaspoon ground allspice
• 1 tablespoon olive oil
• 1/4 cup minced fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted

1. Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
2. Meanwhile, place zucchini in a Dutch oven and cover with water; bring to a boil. Cook for 6 minutes or until slightly tender. Drain; cool slightly. Slice zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp and set aside.
3. In a skillet, cook beef, onion, garlic and allspice in oil until meat is no longer pink; drain. Add barley mixture, parsley, salt, pepper, tomatoes and zucchini pulp; mix well. Spoon into zucchini shells.
4. Combine bread crumbs, Parmesan cheese and butter; sprinkle over zucchini. Place in two greased 13-in. x 9-in. baking dishes. Cover and bake at 350u0b0 for 35-40 minutes or until zucchini is tender.

tomatoes, pearl barley, ground cumin, zucchini, ground beef, onion, garlic, ground allspice, olive oil, fresh parsley, salt, pepper, bread crumbs, parmesan cheese, butter

Taken from www.tasteofhome.com/recipes/barley-zucchini-boats/ (may not work)