Christmas Moon Zucchini Boats with Creamy Barley, Golden Mushrooms and Sage Butter with Pomegranate

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Slice a thin lid off the top of each round zucchini and, using a spoon, carefully scoop out the flesh, leaving about a 1 cm border. Finely chop the scooped zucchini flesh and reserve. Place the hollowed zucchini and their lids on a baking tray.

2. 2

   Brush the zucchini and lids with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a little black pepper, and bake for 15 minutes at 400 °F / 200 °C to soften slightly. Remove from the oven and set aside.

3. 3

   Meanwhile, in a medium saucepan, cook the pearled barley with the vegetable broth over medium heat until tender and the liquid is almost fully absorbed, about 30 to 35 minutes. Add a splash of extra hot water if needed. Set aside.

4. 4

   Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic, cremini mushrooms, chopped zucchini flesh, 6 chopped sage leaves, thyme, 1/2 teaspoon salt, black pepper, and nutmeg. Cook for 8 to 10 minutes, stirring, until the mushrooms are golden and the moisture has evaporated.

5. 5

   Lower the heat and stir in the cooked barley, cream cheese, 2/3 cup (about 60 g) grated Manchego, lemon zest, and 2 tablespoons (30 ml) lemon juice. Mix until creamy and evenly combined. Taste and adjust with the remaining salt if needed. Fold in 1/2 cup pomegranate seeds gently.

6. 6

   Fill the baked zucchini with the barley mixture. In a small bowl, combine the breadcrumbs with the remaining Manchego and sprinkle this topping over each filled zucchini. Drizzle with the last tablespoon of olive oil.

7. 7

   Bake the filled zucchini for 20 minutes at 375 °F / 190 °C, until the tops are golden and the filling is hot throughout.

8. 8

   While they bake, melt the remaining 2 tablespoons butter in a small pan over medium-low heat. Add the 4 whole sage leaves and cook for 1 to 2 minutes until the butter smells nutty and the sage turns crisp, without burning.

9. 9

   Remove the zucchini from the oven, let them rest for 5 minutes, and finish with the sage butter over the top, the remaining pomegranate seeds, and, if desired, a little more lemon zest. Serve with the lids leaning on the side or slightly tilted over each zucchini.