Barley Stuffed Zucchini - cooking recipe

Ingredients

1 cup chicken broth
1 large portabello mushroom cap, diced small
2/3 cup quick-cooking barley
2 medium zucchini
1/8 cup parmesan cheese
2 tablespoons parmesan cheese
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
1 (15 ounce) can black-eyed peas, drained
1/2 cup Italian seasoned breadcrumbs
1 teaspoon dried thyme leaves
1 dash black pepper

Preparation

Slice zucchini in half lengthwise.
Microwave, flat side down on a paper towel for 3 or 4 minutes.
Let cool a bit and scoop out pulp to form each half into a \"boat\".
Put \"boats\" aside.
Chop zucchini pulp.
In a medium sauce pan, combine broth, mushrooms and barley.
Bring to a boil, reduce heat and simmer, covered for 15 minutes.
In a large bowl, combine cooked barley mixture, chopped zucchini pulp, bread crumbs, thyme, black pepper, black eyed peas and 1/8 cup of Parmesan cheese.
Fill zucchini with filling.
Place remaining filling into a greased baking pan.
Place filled zucchini \"boats\" on top of stuffing.
Pour can of tomatoes (with liquid) evenly on top of zucchini.
Sprinkle with 2 T. Parmesan cheese.
Bake, uncovered @375 degrees for about 45 minutes.