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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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You won't miss the meat in this rich and satisfying meal Ingredients:
1 cup chicken broth |
1 large portabello mushroom cap, diced small |
2/3 cup quick-cooking barley |
2 medium zucchini |
1/8 cup parmesan cheese |
2 tablespoons parmesan cheese |
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano |
1 (15 ounce) can black-eyed peas, drained |
1/2 cup italian seasoned breadcrumbs |
1 teaspoon dried thyme leaves |
1 dash black pepper |
Directions:
1. Slice zucchini in half lengthwise.
2. Microwave, flat side down on a paper towel for 3 or 4 minutes.
3. Let cool a bit and scoop out pulp to form each half into a boat .
4. Put boats aside.
5. Chop zucchini pulp.
6. In a medium sauce pan, combine broth, mushrooms and barley.
7. Bring to a boil, reduce heat and simmer, covered for 15 minutes.
8. In a large bowl, combine cooked barley mixture, chopped zucchini pulp, bread crumbs, thyme, black pepper, black eyed peas and 1/8 cup of Parmesan cheese.
9. Fill zucchini with filling.
10. Place remaining filling into a greased baking pan.
11. Place filled zucchini boats on top of stuffing.
12. Pour can of tomatoes (with liquid) evenly on top of zucchini.
13. Sprinkle with 2 T. Parmesan cheese.
14. Bake, uncovered 375 degrees for about 45 minutes.
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