Barley Zucchini Boats

Name: Barley Zucchini Boats
Prep time: 1 h 25 min
Cook time: 35 min
Total time: 2 h
Yield: 6 servings.
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; 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

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

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
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 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.