Specific Dishes
Barley Stuffed Zucchini
Prep Time
20 min
Cook Time
35 min
Servings
4
Calories
160
Italian-style stuffed zucchini with barley, tomatoes, and fat-free cheese. Uses up garden zucchini!
Ingredients
2 medium zucchini, cut in half lengthwise
1 clove garlic, chopped
1/4 cup chopped onion
2 tablespoons fresh chopped parsley
1 teaspoon dried basil
1/2 cup diced mushrooms
3/4 cup diced plum tomatoes
1/2 cup chopped green peppers
Red hot sauce to taste
1 cup cooked barley, cooled
3/4 cup shredded fat-free mozzarella
4 tablespoons grated fat-free Parmesan
Instructions
1. Scoop out flesh from center of zucchini halves. Chop flesh and reserve.
2. Place shells in microwave-safe covered container. Microwave on high 3-5 minutes until tender.
3. In large nonstick skillet, sauté garlic and onions over medium heat 5 minutes.
4. Add chopped zucchini, parsley, basil, mushrooms, tomatoes, peppers, and hot sauce. Cook 10 minutes.
5. Add barley and mozzarella. Mix well and spoon into shells.
6. Sprinkle with grated cheese.
7. Bake at 350°F for 25-30 minutes.
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Nutrition Facts
Per Serving (4 servings)| Calories | 160 |
| Protein | 12,00 g |
| Carbohydrates | 28,00 g |
| Fat | 1,00 g |
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