Best 3 Barley Zucchini Boats Recipes
Indulge in a delightful culinary journey with our exquisite Barley Zucchini Boats recipe, a vibrant and wholesome dish that tantalizes your taste buds. Discover a symphony of flavors as tender zucchini boats are filled with a savory and nutritious barley mixture, roasted to perfection in a symphony of herbs and spices. As you delve deeper into this article, you'll find a treasure trove of culinary delights, including a flavorful Barley Risotto with Roasted Vegetables, a hearty Barley and Mushroom Soup, and the ultimate comfort food, One-Pot Creamy Barley and Sausage. Each recipe is a testament to the versatility and goodness of barley, promising a satisfying and wholesome experience.
Here are our top 3 tried and tested recipes!
ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
ITALIAN-STYLE ZUCCHINI BOATS
I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.
Provided by Corie Kessler-Bennett
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
- Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
- While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
- Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
- Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g
ZUCCHINI BOATS ON THE GRILL
Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.
Provided by BAJATHECAT
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare the grill for indirect heat.
- Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
- In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
- Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
- Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9 g, Cholesterol 18.1 mg, Fat 6.3 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 501.5 mg, Sugar 3.1 g
Tips:
- Choose the right zucchini: Look for medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
- Cook the barley ahead of time: Barley takes about 45 minutes to cook, so it's best to cook it ahead of time and let it cool completely before stuffing the zucchini.
- Use a variety of vegetables: In addition to zucchini, this recipe can be made with other vegetables such as bell peppers, tomatoes, and mushrooms.
- Don't overstuff the zucchini: Be careful not to overstuff the zucchini, as this will make them more likely to break apart.
- Bake the zucchini boats until they are tender: Bake the zucchini boats for about 20 minutes, or until the zucchini is tender and the filling is heated through.
Conclusion:
Barley zucchini boats are a delicious and healthy meal that can be made with a variety of vegetables. They are perfect for a summer meal, as they can be made with fresh zucchini from the garden. This recipe is also a great way to use up leftover barley. With its blend of flavors and textures, this dish is sure to please everyone at your table.
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