Zucchini with Barley Grain Filling

Ingredients

• 600 g zucchini (2 large zucchinis)
• 1 onion
• 1 Carrot
• 1 yellow bell pepper
• 0.5 stalk leeks
• 1 tbsp butter
• 500 ml vegetable broth
• 175 g coarsely ground barley grain
• 150 g Gruyère cheese
• 2 Eggs
• 2 tbsp Whole wheat breadcrumbs
• Salt
• Pepper
• 75 ml dry white wine
• 175 ml passata tomatoes
• 1 tbsp Tomato Paste
• 1 tsp maple syrup
• 1 tbsp Lemon Juice
• 0.25 bunch chives

Instructions

1. 1.

   Wash the zucchini, trim the ends, cut lengthwise in half and scoop out the flesh with a spoon. Peel and finely chop the onion. Peel the carrot, first slice into strips then dice into small cubes. Wash the bell pepper, remove seeds and dice it as well. Trim the leeks, halve them, wash and slice into thin rings.

2. 2.

   Heat butter in a pot, sauté the onion until translucent, add the vegetables and cook covered for 5 minutes. Add vegetable broth, stir in the barley grain and bring to a boil while stirring. Remove from heat and let the barley soak covered for 30 minutes.

3. 3.

   Grate the cheese. Whisk the eggs and mix with half of the grated cheese into the cooked grains. Combine with breadcrumbs and season with salt and pepper.

4. 4.

   Distribute the filling into the zucchini halves, arrange them side by side in a baking dish, sprinkle with remaining cheese, pour over white wine and bake in a preheated oven at 200°C (180°C fan) for about 40 minutes, adding water if needed.

5. 5.

   Meanwhile bring passata tomatoes with tomato paste to a boil once, season with maple syrup, salt, pepper and lemon juice. Wash the chives, dry and cut into rings. Sprinkle zucchini with chive rings before serving and provide sauce on the side.