Stuffed zucchini with pearl barley and sun-dried tomatoes

For 2 stuffed zucchinis

Preparation 20 mn, cooking 1 h

Ingredients: 2 round organic zucchinis, 75 g pearl barley, 20 g almonds, 40 g dried tomatoes, 1 small organic onion, 1 clove of organic garlic, 1 teaspoon of tomato concentrate, 2 tablespoons of olive oil, parmesan cheese, salt, ground pepper.

Good to know: This dish, as good hot as cold, is best served with a green salad.
 

Preparation:

Soak the barley in a large volume of water overnight.

The next day, drain and pour into a saucepan. Cover the barley with 4 times its volume of water. Add the tomato paste. Add salt and cook covered for 45 minutes. Check on the cooking and add water if necessary.

In the meantime, cut off the tops of the zucchinis and scoop them out. Steam them for 15 minutes.

Peel the onion and garlic and chop finely. Set aside.

Crack the almonds, slice the dried tomatoes. Set aside.

When the barley is cooked, preheat the oven to 180°C.

In a saucepan, sauté the onion in olive oil for 1 minute. Add the garlic, almonds, barley and dried tomatoes. Mix well. Grate a little parmesan cheese on top, as desired. Stir to combine.

Top zucchini with tomato barley. Drizzle olive oil over each zucchini and bake for 10 minutes.

It is ready to serve. Enjoy!