Barley Zucchini Casserole

This is a hearty vegetarian main dish that’s full of flavor. It is beautiful with sliced tomatoes as a garnish.

Barley Zucchini Casserole
Serves 4

1/2 small onion (chopped)
8 oz fresh mushroom (chopped)
1 large green pepper (chopped)
4 small zucchini (sliced and quartered)
1 tablespoon olive oil
2 tablespoons tomato paste
1 cup water
2 tablespoons mild salsa
1/4 teaspoon oregano
1/2 teaspoon salt
2 cloves garlic (crushed)
3 cups cooked pearl barley

Saute the onion, garlic, mushrooms, green pepper and zucchini in the olive oil. Add the tomato paste and water and stir. Add the remaining ingredients except the barley and simmer for 15 minutes. Stir in the barley and heat through for 5 more minutes.


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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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