Barley stuffed zucchini

Ingredients

• 2 pcs Zucchinis, washed, halved lenghtwise
• 120 ml Barley, hulled
• 2 head Onion, peeled and chopped
• 1 clove Garlic cloves, crushed
• 240 ml Sweet corn, canned
• 100 g Cheese
• 6 pcs Tomato, chopped
• 100 ml Dry white wine
• 3 g Salt and freshly ground black pepper to taste
• 1 tbsp Olive oil, cooking
• 1 bunch Basil, fresh

Method

1. With a spoon take out the seeds of the halfed zucchinies, add some salt.
2. Cook the barley in salted water. Rinse it.
3. Heat up the oil in a pan, add the onion and garlic and saute it.
4. Add the corn, add salt and pepper to taste, and season with the basil.
5. Pour in 1 dl water and cook covered, until soft.
6. Mix the rinsed barley with the corn, add the chopped cheese and tomato.
7. Stuff the Zucchini halfs with the cheese stuffing.
8. Place the zucchinies in a baking sheet, pour in the wine and bake covered, on 350F, for about 40 minutes.
9. Enjoy!