Barley Stuffed Zucchini

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 cup chicken broth
• 1 large portabello mushroom cap, diced small
• 2/3 cup quick-cooking barley
• 2 medium zucchini
• 1/8 cup parmesan cheese
• 2 tablespoons parmesan cheese
• 1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 cup italian seasoned breadcrumbs
• 1 teaspoon dried thyme leaves
• 1 dash black pepper

Recipe

• 1 slice zucchini in half lengthwise.
• 2 microwave, flat side down on a paper towel for 3 or 4 minutes.
• 3 let cool a bit and scoop out pulp to form each half into a "boat".
• 4 put "boats" aside.
• 5 chop zucchini pulp.
• 6 in a medium sauce pan, combine broth, mushrooms and barley.
• 7 bring to a boil, reduce heat and simmer, covered for 15 minutes.
• 8 in a large bowl, combine cooked barley mixture, chopped zucchini pulp, bread crumbs, thyme, black pepper, black eyed peas and 1/8 cup of parmesan cheese.
• 9 fill zucchini with filling.
• 10 place remaining filling into a greased baking pan.
• 11 place filled zucchini "boats" on top of stuffing.
• 12 pour can of tomatoes (with liquid) evenly on top of zucchini.
• 13 sprinkle with 2 t. parmesan cheese.
• 14 bake, uncovered @375 degrees for about 45 minutes.