Quick Weeknight Layered Zucchini and Barley Bake

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

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.