1 small, thinly sliced
1 medium, cut into 1/4-inch dice
1 item(s), grated zest of large
2 Tbsp, chopped fresh
- Combine water, 1/4 teaspoon salt, and barley in medium saucepan and bring to boil. Reduce heat and simmer, covered, until barley is tender, about 12 minutes.
- Meanwhile, heat oil in medium nonstick skillet over medium heat. Add onion and zucchini and cook, stirring, until onion is golden, about 8 minutes. Stir in barley, lemon zest, pepper and remaining 1/4 teaspoon salt. Cook, stirring, until heated through, about 2 minutes longer.
- Per serving (scant 1 cup)