- 180g pearl barley
- 500g zucchini
- 250g peeled tomatoes
- 150g mozzarella cheese
- basil, mint
- grated parmesan
Boil barley as suggested above in salted water.
Slice zucchini, sauté in oil and butter, add tomatoes and salt and cook for 15 minutes. Add basil and chopped mint and take away from heat. Drain barley and add to diced mozzarella cheese, pepper and butter. Pour oil on a pie tin. Pour some barley, dust with breadcrumbs and parmesan and place zucchini slices. Alternate layers, end with a layer of zucchini and dust with breadcrumbs and parmesan.
Bake at 180° for about 30 minutes.