Creamy barley bake with golden zucchini, roasted tomatoes and oregano mozzarella crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray, toss them with 1 tablespoon olive oil, a pinch of salt, a pinch of pepper, and half of the oregano. Roast for 18 minutes, until softened and lightly caramelized.

2. 2

   Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté the zucchini with a pinch of salt for 5 to 6 minutes, until golden at the edges but still slightly firm. Remove and set aside.

3. 3

   In a large saucepan, melt the butter with the remaining olive oil over medium heat. Add the onion and cook for 4 minutes until translucent. Stir in the garlic and dried thyme and cook for 30 seconds more.

4. 4

   Add the pearl barley to the saucepan and stir for 1 minute so it is well coated with the fat and aromatics. Pour in the hot vegetable broth, add the salt, and cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy.

5. 5

   Stir in the heavy cream, half of the shredded mozzarella, and half of the grated Parmesan. Mix until the cheese melts. Add the golden zucchini, the roasted tomatoes with their juices, the remaining oregano, and the black pepper. Fold gently so the tomatoes do not break up too much.

6. 6

   Transfer the mixture to a baking dish about 20 x 28 cm / 8 x 11 inches. Top with the remaining mozzarella and the remaining Parmesan.

7. 7

   Bake at 220 °C / 425 °F for 12 to 15 minutes, until the top is bubbling and golden. For extra color, broil for 1 to 2 minutes, watching closely.

8. 8

   Remove from the oven, let rest for 5 minutes, and finish with the chopped fresh parsley before serving.