Zucchini stuffed with pearl barley

For the barley: putting on the heat a saucepan with water, add salt and bring to a boil.

When the water boils, add the barley, stirring with a wooden spoon to separate the beans and cook for 15 minutes.

Then, drain the Pearl barley, pass it under cold water to stop the cooking process and pour it into a bowl.

Then set it aside.

For Zucchini: clean Zucchini, ticking, wash them and cut them lengthwise.

Take one scoop and use it to purge the courgettes of white pulp.

Chop the zucchini flesh with a knife.

Pour the zucchini emptied into a saucepan of boiling water and let boil seawater: for 3-4 minutes (do not overcook, but must be al dente), then drain well from cooking water, let cool and put them by patte on a tray.

For the filling: Meanwhile, clean and chop the Eggplant to small cubettini.

Heat the olive oil in a pan and rosolarvi peeled clove of garlic.

Then, add the Eggplant cubes and chopped zucchini flesh.

Brown well.

Add salt, pepper and cook for 5 minutes.

Finally, combine the barley cooked earlier and held aside and let Cook for 3 minutes.

Add the finely chopped thyme, stir well and turn off the heat.

Regular cubes cut and not too big cheese Gruyere and pour it in the Pan rings.

Mix well and set aside the filling just got.

To serve: the zucchini and boiled drained, fill them with the mixture made from barley, vegetables and Swiss cheese.

Distribute the filling dishes creating an advanced bed of barley and vegetables, place the stuffed Zucchini, sprinkle with chopped thyme and serve immediately.