Barley Stuffed Zucchini Recipe

• 2 med Zucchini, cut in half lengthwise
• 1 x Clove Garlic, peeled and minced
• 1/4 c. Minced Onion
• 2 Tbsp. Fresh Minced Parsley
• 1 tsp Dry Basil
• 1/2 c. Diced Mushrooms
• 3/4 c. Diced Plum Tomatoes
• 1/2 c. Minced Green Peppers Red Warm Sauce to taste
• 1 c. Cooked Barley, Cooled
• 3/4 c. Shredded Fat-free Mozzarella Cheese
• 4 Tbsp. Romano Cheese

1. 1.
2. Scoop out flesh from center of zucchini halves.
3. Chop flesh and reserve.
4. Place zucchini shells in microwave-safe covered container.
5. Microwave on high 3 to 5 min till tender.
6. 2.
7. In large nonstick skillet, saute/fry garlic and onions over medium heat 5 min.
8. Add in minced zucchini, parsley, basil, mushrooms, tomatoes, peppers, warm pepper sauce.
9. Cook 10 min.
10. Add in barley and mozzarella; mix well and spoon into zucchini shells.
11. Sprinkle with grated cheese.
12. Bake in 350 oven 25 to 30 min.
13. Makes 4 servings.

zucchini, clove garlic, onion, parsley, basil, mushrooms, tomatoes, green peppers, barley, mozzarella cheese, romano cheese

Taken from cookeatshare.com/recipes/barley-stuffed-zucchini-79085 (may not work)