Barley Stuffed Zucchini Recipe

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.