Recipe: Barley Zucchini Bake

My husband is getting his MBA and since he had up until now been the main cook in our house, I am having to step up and take over that job in his absence.  I had done a little cooking here and there, but mostly for lunches. Dinner time came around, and I was scrambling -- I had some barley on hand and my neighbor had brought me a gigantic home-grown zucchini, so this recipe was born.


Preheat oven to 400 degrees.

Spray a large casserole dish and set aside.


2 cups barley, prepared

1 jar of marinara sauce (you can make your own but I found a non-sweet one at Costco that is amazing!)

1/2 package of vegan sour cream

1 green pepper, chopped

1 large zucchini

1 pouch Tasty Bite Zany Mulitgrain -- (Optional) You can use crumbed meat alternatives but this is grain based and out of this world!

1 package of Daiya Mozzerella cheese


1. Cook barley according to package instructions.

2. Spoon barley into casserole dish. Cover the bottom completely.

3. Spoon sour cream over barley.

4. Layer green peppers and zucchini on top, followed by the multigrain mixture.

5. Pour marinara sauce over the entire thing.

6. Cover with Daiya cheese.

7. Bake for 30 minutes, uncovered.


I like this recipe because it's EASY and fast -- and you can add mushrooms, fresh tomatoes, really any vegetable you like -- the kids hardly notice the veggies because of the smooth texure of the barley and the cheese.





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