Zucchini squash stuffed with barley, tomato and cheese.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 4 | ||
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Calories: 249 | ||
Calories from Fat: 99 (40%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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