Zucchini Parmesan Barley

July 23, 2015
3.7 Stars
Photo by Becki
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

  • Serves 4
  • 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
In This Recipe
  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

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1 Review

12RL12134 October 21, 2021
This dish was nothing exciting. I added butter to add depth, which made it taste much better!