| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 2 | md | Zucchini; cut in half lengthwise |
| 1 | Clove Garlic; peeled and chopped | |
| 1/4 | c | Chopped Onion |
| 2 | tb | Fresh Chopped Parsley |
| 1 | ts | Dried Basil |
| 1/2 | c | Diced Mushrooms |
| 3/4 | c | Diced Plum Tomatoes |
| 1/2 | c | Chopped Green Peppers |
| Red Hot Sauce to taste | ||
| 1 | c | Cooked Barley; Cooled |
| 3/4 | c | Shredded Fat-free Mozzarella Cheese |
| 4 | tb | Romano Cheese |
INSTRUCTIONS
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 minutes until tender. 2. In large nonstick skillet, sauté garlic and onions over medium heat 5 minutes. Add chopped zucchini, parsley, basil, mushrooms, tomatoes, peppers, hot pepper sauce. Cook 10 minutes. Add barley and mozzarella; mix well and spoon into zucchini shells. Sprinkle with grated cheese. Bake in 350° oven 25 to 30 minutes. Makes 4 servings. Posted to fatfree digest by Dorothy <[email protected]> on Jul 10, 1999, converted by MM_Buster v2.0l.
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