Barley & pecan stuffed zucchini (Plus: November Kosher Connection linkup!)

By | November 19, 2012

So my husband doesn’t like zucchini. But he ate half of these barley & pecan stuffed zukes. And this was even with a casserole made from the extra filling sitting on the stove top.

Go figure.

What I like most about stuffing zucchinis is that they retain some bite. When I normally cook with zucchini, it ends up very soft. With these, though, it’s a different experience — you can actually chomp down on the zucchini. It’s kinda nice.

If you prefer stuffed foods with more stuffing and less “shell,” try putting this filling in tomatoes or peppers. I haven’t tried those yet, but I bet they’d both be delicious.

Even if you eat the filling plain, though, it’ll be delicious. Pearl barley is sauteed briefly in cumin-scented olive oil, then made creamy with two cheeses (cottage and mozzarella). It gets kicked around with some soy sauce and Tabasco sauce, mixed with sauteed veggies, and finally sprinkled with chopped pecans toasted in a light coating of brown butter.

Although there are several different flavors here, they manage to work together instead of leaving you with a jumbled mess. And the pecans add a wonderful texture, so that you have some bite on the top, some bite on the bottom, and some nice creamy stuff in between.

These stuffed zucchinis would make a beautiful appetizer for an autumn meal — just plate them up with a big dollop of sour cream and wait for the accolades.

Of course, a platter of them would work as a side dish. Either way, I’d say you’re pretty safe.

Even at a table of people who supposedly don’t like zucchini.

One year ago: Tuna croquettes

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8 Comments

Sina (@thekosherspoon) on November 19, 2012 at 9:57 am.

this is such a great recipe! i love the nuts and all the flavors here.

Reply

This American Bite on November 19, 2012 at 9:05 pm.

I have never stuffed a zucchini but have always wanted to. One of the first TV recipes I ever saw as a kid was a stuffed zucchini, so in a strange way, you just took me back to my childhood.

Reply

Chanie@BusyInBrooklyn on November 19, 2012 at 11:54 pm.

Stuffed zucchinis are one of my favorite dishes, and I love how original and creative you were with the ingredients here.

Reply

Laura on November 20, 2012 at 12:35 am.

Yum. I bet this stuffing would work with eggplant, too.

Reply

Yosef - This American Bite on November 20, 2012 at 6:06 am.

You managed to take me back to my childhood in this post. One of the first cooking TV shows I ever remember seeing was a stuffed zucchini recipe. I have never made them myself. Thank you for sharing this.

Reply

Melissa {lilmisscakes} on November 20, 2012 at 9:28 pm.

This sounds delish! I love zucchini. This would make a great new side dish.

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Victoria (Itsy Bitsy Balebusta) on November 25, 2012 at 10:07 pm.

This is such a great way to change up the usual stuffed zucchini we have! I love the addition of the barely and pecans (the cheese on top of that all sounds pretty fantastic too!). Can’t wait to try it out!

Reply

Peter on June 27, 2014 at 12:37 am.

Looks pretty great, but isn’t this meal a little high in calories?

Also it would be useful if you could add a macronutrient breakdown of your recipes.

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