Savory Barley and Veggie Stuffed Zucchini
Delight in these flavorful Savory Barley and Veggie Stuffed Zucchini, an elegant and nutritious dish packed with wholesome ingredients. This recipe features tender zucchini boats generously filled with a savory mixture of quick-cooking barley, diced portobello mushrooms, black-eyed peas, and a medley of spices. Topped with succulent diced tomatoes and a sprinkle of Parmesan cheese, it's a perfect appetizer or main course that highlights the vibrant flavors of fresh vegetables. Ideal for sharing, this dish is not only delicious but also brings a comforting touch to any meal.
4
Servings
105
Calories
11
Ingredients
Ingredients
Chicken broth
1 cup (N/A)
Portobello mushroom cap
1 large (Diced small)
Quick-cooking barley
2/3 cup (N/A)
Zucchini
2 medium (Halved lengthwise)
Parmesan cheese
1/8 cup (Grated)
Parmesan cheese
2 tablespoons (Grated for topping)
Diced tomatoes with basil, garlic, and oregano
1 (14.5 ounce) can (With liquid)
Black-eyed peas
1 (15 ounce) can (Drained)
Italian seasoned breadcrumbs
1/2 cup (N/A)
Dried thyme leaves
1 teaspoon (N/A)
Black pepper
1 dash (N/A)
Instructions
1
Preheat the oven to 375°F (190°C).
2
Slice the zucchini in half lengthwise and place them flat side down on a paper towel.
3
Microwave the zucchini for 3 to 4 minutes to soften them slightly.
4
Remove from the microwave and allow them to cool for a few minutes.
5
Scoop out the pulp from the zucchini to create 'boats' and set the hollowed zucchini halves aside.
6
Chop the zucchini pulp into small pieces and set aside.
7
In a medium saucepan, combine the chicken broth, diced portobello mushrooms, and quick-cooking barley. Bring to a boil.
8
Reduce the heat and cover, allowing to simmer for 15 minutes or until the barley is tender and the broth has been absorbed.
9
In a large mixing bowl, combine the cooked barley mixture, chopped zucchini pulp, Italian breadcrumbs, dried thyme, black pepper, drained black-eyed peas, and 1/8 cup of grated Parmesan cheese. Mix well to combine.
10
Evenly fill the zucchini 'boats' with the barley mixture, mounding it slightly on top.
11
Place any remaining filling into a greased baking pan to avoid waste.
12
Carefully place the stuffed zucchini on top of the excess filling in the pan.
13
Pour the can of diced tomatoes (with liquid) evenly over the zucchini boats and filling.
14
Sprinkle the stuffed zucchini with the additional 2 tablespoons of grated Parmesan cheese.
15
Bake uncovered in the preheated oven for about 45 minutes, or until the zucchini is tender and the tops are golden.
Nutrition Information
15.5g
Carbs
Frequently Asked Questions
Frequently Asked Questions
What is Savory Barley and Veggie Stuffed Zucchini?
It is an elegant and nutritious dish featuring tender zucchini boats filled with quick-cooking barley, portobello mushrooms, black-eyed peas, and spices.
What are the main ingredients for this recipe?
The key ingredients include zucchini, chicken broth, portobello mushrooms, quick-cooking barley, Parmesan cheese, canned diced tomatoes, black-eyed peas, and Italian breadcrumbs.
How do I prepare the zucchini for stuffing?
Slice the zucchini in half lengthwise, microwave for 3 to 4 minutes to soften, then scoop out the pulp to create hollow boats.
What should I do with the zucchini pulp?
Chop the scooped-out zucchini pulp into small pieces and mix it into the barley and bean filling.
How long does it take to cook the barley mixture?
The barley and mushrooms should simmer in chicken broth for about 15 minutes or until the liquid is absorbed.
At what temperature should the oven be set?
Preheat your oven to 375°F (190°C).
How long do the stuffed zucchini boats bake?
Bake them uncovered for approximately 45 minutes until tender and golden.
Is this recipe vegetarian?
As written it uses chicken broth; however, you can easily make it vegetarian by substituting vegetable broth.
How many calories are in one serving?
Each serving contains approximately 105 calories.
How many servings does this recipe yield?
This recipe makes 4 servings.
What type of barley is required?
This recipe specifically calls for 2/3 cup of quick-cooking barley.
What kind of mushrooms are best for the filling?
The recipe uses one large portobello mushroom cap, diced small.
Do I need to drain the canned tomatoes?
No, you should pour the can of diced tomatoes along with its liquid over the zucchini boats before baking.
What spices are used for seasoning?
The filling is seasoned with dried thyme leaves and a dash of black pepper, along with the spices found in the Italian breadcrumbs.
How much Parmesan cheese is needed?
You will need 1/8 cup for the filling and an additional 2 tablespoons for topping.
Can I use regular breadcrumbs instead of Italian seasoned ones?
Yes, but you may want to add extra herbs like oregano or basil to maintain the intended flavor profile.
What type of beans are used in the stuffing?
The recipe uses one 15-ounce can of black-eyed peas, drained.
What is the carbohydrate count per serving?
There are 15.5 grams of carbohydrates per serving.
Can I make this dish vegan?
Yes, by using vegetable broth and a vegan Parmesan cheese alternative or nutritional yeast.
What do I do if I have extra filling?
Place any remaining filling into a greased baking pan and set the stuffed zucchini on top of it to avoid waste.
How do I know when the zucchini is finished cooking?
The zucchini is done when it is tender and the cheese on top has turned a golden color.
Do I need to peel the zucchini?
No, the skin should be left on to provide structure for the boats.
Can I substitute the black-eyed peas?
Yes, other beans like chickpeas or cannellini beans would work well as a substitute.
What size zucchini should I buy?
The recipe recommends using two medium-sized zucchini.
Is this recipe suitable for meal prep?
Yes, these stuffed zucchini hold up well and can be reheated for easy meals throughout the week.
What should I serve with stuffed zucchini?
It works well as a standalone light main course or can be served alongside a fresh green salad.
Can I cook the barley ahead of time?
Yes, you can cook the barley and mushroom mixture in advance to save time during final assembly.
Why do I microwave the zucchini before stuffing?
Microwaving softens the zucchini slightly, making it easier to scoop out the pulp and ensuring it cooks through in the oven.
Is this dish high in fiber?
Yes, the combination of barley, zucchini, and black-eyed peas makes this a high-fiber, heart-healthy meal.
What category of food does this recipe fall into?
This recipe is categorized under Grains due to the prominent use of barley.