Zucchini stuffed with Barley

Zucchini stuffed with Barley

Ready in 1 hour

Zucchini squash stuffed with barley, tomato and cheese.

Top-ranked recipe named "Zucchini stuffed with Barley"

4 avg, 2 review(s) 100% would make again


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1/2 cup barley
1 large zucchini
2 teaspoon olive oil
1 small Onion; chopped
1 small yellow; red or green pepper, chopped
1 cup tomatoes; peeled and chopped
1 teaspoon kosher salt
3/4 cup Cheddar cheese; shredded

Original recipe makes 4



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.


Added on Award Medal
Verified by stevemur

Zucchini Stuffed with Barley photo by weckle weckle

Calories Per Serving: 249 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very nice dish, really tasty. Recommend this dish.
Coops1313 2 years ago
The barley may be replaced with rice or any grain that has been precooked. Cooked meat may also be added in the mixture to stuff the zucchini. [I posted this recipe.]
weckle 4 years ago
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