|
1 can (14 1/2 ounces) diced tomatoes 2/3 cup barley 1/2 tsp. ground cumin 6 medium zucchini ( 8 or 9 inches) 1/2 pound ground beef or turkey 1 medium onion finely chopped 2 garlic cloves,minced 3/4 tsp. ground allspice 1 Tbsp. olive or vegetable oil 1/4 cup minced fresh parsley 3/4 tsp. salt 1/4 tsp.pepper 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 2 Tbsp. butter or margarine,melted |
|
Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. Meanwhile,place zucchini in a Dutch oven and cover with water;bring to a boil. Cook for 6 minutes or until slightly tender. Drain;cool slightly. Slice zucchini in half lengthwise. Scoop out pulp,leaving a 1/4 inch shell. Chop pulp and set aside. In a skillet,cook beef,onion,garlic and allspice in oil until meat is no longer pink;drain. Add barley mixture,parsley,salt,peppr,tomatoes and zucchini pulp;mix well. Spoon into zucchini shells. Combine bread crumbs,Pasrmesan cheese and butter; sprinkle over zucchini. Place in two greased 13 in. x9 in. x 2 in. baking dishes Cover and bake at 350 degrees for 35-40 minutes or until zucchini is tender.
Yield: 6 servings |