BARLEY STUFFED ZUCCHINI

Steps:

• 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.