Barley Stuffed Zucchini Recipe
Servings: 1
Ingredients
- 2 med Zucchini, cut in half lengthwise
- 1 x Clove Garlic, peeled and minced
- 1/4 c. Minced Onion
- 2 Tbsp. Fresh Minced Parsley
- 1 tsp Dry Basil
- 1/2 c. Diced Mushrooms
- 3/4 c. Diced Plum Tomatoes
- 1/2 c. Minced Green Peppers Red Warm Sauce to taste
- 1 c. Cooked Barley, Cooled
- 3/4 c. Shredded Fat-free Mozzarella Cheese
- 4 Tbsp. Romano Cheese
Directions
- 1. Scoop out flesh from center of zucchini halves. Chop flesh and reserve. Place zucchini shells in microwave-safe covered container.
- Microwave on high 3 to 5 min till tender.
- 2. In large nonstick skillet, saute/fry garlic and onions over medium heat 5 min. Add in minced zucchini, parsley, basil, mushrooms, tomatoes, peppers, warm pepper sauce. Cook 10 min. Add in barley and mozzarella; mix well and spoon into zucchini shells. Sprinkle with grated cheese. Bake in 350 oven 25 to 30 min.
- Makes 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 916g | |
| Calories 797 | |
| Calories from Fat 309 | 39% |
| Total Fat 34.8g | 43% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 1214mg | 51% |
| Potassium 1814mg | 52% |
| Total Carbs 74.81g | 20% |
| Dietary Fiber 13.6g | 45% |
| Sugars 14.14g | 9% |
| Protein 52.13g | 83% |
