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Barley Zucchini Boats

Barley is delightful paired with garden-fresh zucchini in this flavorful recipe.—National Barley Foods Council, Mary Sullivan, Spokane, Washington

6 ServingsPrep: 1 hour 25 min. Bake: 35 min.

Ingredients

1 can (14-1/2 ounces) diced tomatoes
2/3 cup medium pearl barley
1/2 teaspoon ground cumin
6 medium zucchini (8 to 9 inches)
1/2 pound ground beef or turkey
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1 medium onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon ground allspice
1 tablespoon olive oil
1/4 cup minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Directions

Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to
juice to measure 2 cups; place in a saucepan. Add barley and cumin;
bring to a boil. Reduce heat; cover and simmer for 45 minutes or
until tender.
Meanwhile, place zucchini in a Dutch oven and cover with water; bring
to a boil. Cook for 6 minutes or until slightly tender. Drain; cool
slightly. Slice zucchini in half lengthwise. Scoop out pulp, leaving

2 of 2

Barley Zucchini Boats (continued)

Directions (continued)

a 1/4-in. shell. Chop pulp and set aside.
In a skillet, cook beef, onion, garlic and allspice in oil until meat
is no longer pink; drain. Add barley mixture, parsley, salt, pepper,
tomatoes and zucchini pulp; mix well. Spoon into zucchini shells.
Combine bread crumbs, Parmesan cheese and butter; sprinkle over
zucchini. Place in two greased 13-in. x 9-in. baking dishes. Cover
and bake at 350° for 35-40 minutes or until zucchini is tender.
Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 279 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 557 mg sodium, 33 g carbohydrate, 8 g fiber, 14 g protein.