Zucchini Parmesan Barley
Ingredients
Instructions
- Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
- Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
- Add garlic and herbs, stir and continue to cook until slightly golden brown.
- Toss cooked barley and Parmesan cheese into skillet, season with additional salt and pepper, and stir to combine. Serve hot or room temperature. Disappears fast.
- Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).