Name: Barley Stuffed Zucchini Boats
Prep time: 10 min
Cook time: 40 min
Yield: Serves 4
Ingredients: 1 cup McKenzie's Australian Pearl Barley; 4 medium size zucchini, cut in half lengthwise and flesh scooped out; 1 tsp mixed Italian herbs; to taste, McKenzie's Australian Natural Sea Salt Large Grinder; to taste, McKenzie's Whole Black Peppercorn Large Grinder; 2 tbs olive oil; 1 large brown onion, finely diced; 2 McKenzie's Minced Garlic; 1/2 cup tomato passata; 3/4 cup shredded mozzarella cheese; 1 tbs parsley, finely chopped

Step 1

Prepare and cook the barley according to on-pack instructions until tender. Drain and set aside. Pre-heat oven to 180°C. Spray a baking dish with cooking spray. Place the zucchini boats in the dish, sprinkle with herbs, salt and pepper and set aside.

Step 2

Heat the oil in a frypan, add the onion and garlic and sauté gently until soft. Add the passata and mix well. Combine the cooked barley with the passata mix and season to taste with salt and pepper.

Step 3

Fill the zucchini boats with the barley mixture and top with shredded cheese. Bake for 30 minutes or until the zucchini is tender, cheese is melted and golden brown. Sprinkle with parsley and serve.

Barley Stuffed Zucchini Boats