Preheat oven to 375 degrees.

Bring 1 1/2 cups salted water to a boil, add barley, cover and simmer for 45 minutes or until tender. Set aside.

Meanwhile slice zucchini in half length wise, brush cut sides with 1 teaspoon oil and bake for 20 minutes or until slightly softened .

Remove zucchini from oven and scoop out the inside. Leaving the outer shell to stuff, put the pulp in a bowl, chop and drain liquid from both the pulp and outer shell. Set these aside.

In a small skillet, using 1 teaspoon oil saute onion and pepper for 4-5 minutes, until translucent and softened. Add tomato, salt and cook for 2 more minutes.

Mix barley, tomato mixture and 1/2 cup cheese (reserving 1/4 cup for the top). Use this mixture to fill zucchini halves and sprinkle reserved cheese on top of filled zucchini.

Bake for 15-20 minutes until bubbly and browned.