Zucchini Stuffed With Pork and Barley
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • ½ cup barley, cooked (about 1½ cups when cooked)
  • 3 large zucchini, sliced in half
  • 2½ Tablespoons olive oil
  • 1 - 1½ lbs lean ground pork
  • salt, pepper
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • 1 large onion, minced
  • 2 carrots, peeled and grated
  • 2 garlic cloves, minced
  • 1 small zucchini, chopped (about 1 cup)
  • 2 seeded tomatoes, chopped
  • ¼ teaspoon red pepper flakes
  • ¼ cup Parmesan cheese, grated
  • 1 Tablespoon parsley, minced
  • 1 egg
  • 1 -1½ cups cheese, grated (Mozzarella, Gruyere, Monterey Jack, Provolone, etc.)
  1. Cook the pearl barley according to the package instructions. For the barley that I used, I cooked ½ cup of pearl barley in 1¼ cups of salted water, for about 35 minutes. You should have approximately 1½ cups of cooked barley.
  2. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  3. Slice the large zucchini in half. Scoop out the center from the zucchini, using a spoon. Season with salt, pepper and rub all the zucchini halves with 1 Tablespoon of oil.
  4. Place the zucchini upside down on the baking sheet and roast in the preheated oven for about 10- 15 minutes.
  5. Meanwhile, heat another Tablespoon of oil in a skillet. Add the ground pork, salt, pepper, coriander and paprika. You can use any ground meat that you like, beef, chicken, turkey, sausage, etc.
  6. Cook until the meat is no longer pink, 3-5 minutes.
  7. Add the chopped onion, shredded carrots and minced garlic cloves. Mix to combine and cook for about 5-8 minutes, until the vegetables are tender. Place the meat into a large bowl.
  8. In the same skillet, heat the remaining ½ Tablespoon of oil. Add the chopped zucchini and the chopped tomatoes. You can use any small zucchini for this, or even use the scooped out zucchini from earlier. Season with salt, pepper and red pepper flakes. Cook for about 3-5 minutes.
  9. Place it into the bowl with the meat. Add the cooked barley, grated Parmesan cheese, chopped parsley and egg. Mix to combine.
  10. Divide the stuffing among the prepped zucchini. You can also stuff small zucchini, like these cute patty pan zucchini.
  11. Top each zucchini half with grated cheese.
  12. Roast the stuffed zucchini in the preheated oven for 25 minutes and broil for about 3 minutes to crisp up the cheese.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/main-course/zucchini-stuffed-with-pork-and-barley/