“Oh, no, I have too many zucchini!  Whatever shall I do?”

Answer: stuff ’em!

To stuff two large zucchini, start by simmering one heaping cup of barley until soft.

While that’s going, slice your zucchini in half the long way and scoop out the insides with a spoon.

Throw all the zucchini guts into a large bowl.  Add diced bell peppers, spinach, sausage (walnuts instead would also work well), and the barley.  Toss with salt, Italian seasoning, and olive oil.  Now you’re ready to moosh all that back into your hollowed-out zucchini.

Put onto a foil-lined baking pan and top with Parmesan.  Bake at 375º for about half an hour, and voilá, stuffed zucchini!

Lesson learned: taking photos of what you’re cooking while you’re trying to cook is really hard.  Perhaps I’ll leave this to the experts.