Serves
4
Prep
10
mins
Cooking
40
mins
Barley Stuffed Zucchini Boats
Directions
Step 1
Prepare and cook the barley according to on-pack instructions until tender. Drain and set aside.
Step 2
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 3
Heat the oil in a frypan, add the onion and garlic and sauté gently until soft. Add the passata and mix well.
Step 4
Combine the cooked barley with the passata mix and season to taste with salt and pepper.
Step 5
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.
Step 6
Sprinkle with parsley and serve.
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 garlic cloves, minced
- 1/2 cup tomato passata
- 3/4 cup shredded mozzarella cheese
- 1 tbs parsley, finely chopped
