Zucchini Parmesan Barley

July 23, 2015
4 Ratings
Photo by Becki
  • Serves 4
Author Notes

Chewy barley is paired with the ever-abundant summer staple, zucchini, then topped with creamy Parmesan in this quick weeknight side dish. —Becki

What You'll Need
  • 1 cup barley
  • 2 1/2 cups water
  • 3 tablespoons olive oil
  • 2 zucchinis, grated to yield 3 heaping cups
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon oregano leaves, chopped
  • 2 teaspoons thyme leaves, chopped
  • 1 cup Parmesan cheese, freshly grated
  • Kosher salt and freshly ground black pepper
  1. Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
  2. Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
  3. Meanwhile, heat olive oil in a large skillet over medium heat.
  4. Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
  5. Add garlic and herbs, stir and continue to cook until slightly golden brown.
  6. Toss cooked barley and Parmesan cheese into skillet, season with additional salt and pepper, and stir to combine. Serve hot or room temperature. Disappears fast.
  7. Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver

See what other Food52ers are saying.

  • Lucy Keating
    Lucy Keating
  • 12RL12134

2 Reviews

Lucy K. July 22, 2022
My sister-in-law made this once and I couldn't get enough. I make it constantly, but usually swap in a quick-cook farro because it's faster. I do not love squash and zucchini but this helps me use it up when I need to.
12RL12134 October 21, 2021
This dish was nothing exciting. I added butter to add depth, which made it taste much better!