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.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4|
|Calories from Fat: 99 (40%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 26mg||8 %|
|Sodium 748.8mg||26 %|
|Potassium 460.6mg||12 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 22.4g|
|Protein 10.6g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 249
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