Quick Weeknight Layered Zucchini and Barley BakeChristo Hattingh2020-05-06T14:24:57+00:00
Full Recipe in Details
Comfort food that can easily be made in advance and is even tastier the next day or night. A family favourite! Serves 4 – 6.
225g pearl barley (or you can use mixed beans or lentils if you like)
1 litre vegetable or meat stock
3 tbsp olive oil
55 g butter
450g zucchini, topped, tailed and sliced
2 garlic gloves, peeled and crushed
6 ripe local truss tomatoes, chopped
150g bocconcini or feta, diced or torn
Sea salt and freshly ground pepper
Handful of fresh basil, torn
Handful of fresh mint, torn
Handful of fresh flat-leaf parsley, chopped
100g freshly grated Parmesan
55g fresh white bread crumbs or cornflake crumbs
GUIDE / INSTRUCTIONS
In a saucepan, cook the barley/beans in the vegetable stock for 25 minutes until most of the stock has been absorbed. Heat the oil and butter in a frying pan, add the zucchini and garlic and fry until golden.
Drain and reserve. Add the tomato and cheese to the barley with the some salt (use sparingly as already cooked in vegetable stock), pepper, basil, mint, parsley and the grated parmesan. Pre-heat oven to 200°C.
To assemble, arrange half the zucchini in a shallow ovenproof dish. Now add all the barley mixture and then the layer of the remaining sliced zucchini. Spread the breadcrumbs over, then back for 20 minutes until golden brown.
From “Truly Italian” by Ursula Ferrigno.
Have a super week ahead and enjoy eating well and staying healthy!