| 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 <dorv@netzero.net> on Jul 10,
1999, converted by MM_Buster v2.0l.
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