Zucchini, Barley & Goat Cheese Bake

Before going into the oven:

Right out of the oven:

This is soo delicious!!  It's especially good the day it's made since the zucchini is nice and firm, but it's still very good afterwards as well.  The zucchini didn't turn into mush at all; I just had it for lunch (made this yesterday) and the zucchini held up very nicely.  I brought some in for my friend and she loved it as well! 

You'll need:

1 cup barley, cooked
5 small zucchini, diced
1/2 red onion, diced small
5 oz. goat cheese (more if you'd like), save a few tbsp. for the top of the casserole
3 tbsp. butter or margarine (I used Smart Balance), melted
1/2 cup grated pecorino romano cheese
1 egg, beaten well
1/2 cup Italian style bread crumbs
granulated garlic/salt/pepper, to taste

Preheat oven to 350 degrees. 

Mix the zucchini and onion with the melted butter.  Next add in the barley and combine well.  To that, add the grated cheese, beaten egg, garlic, salt & pepper; mix well and then add in the bread crumbs.  Once all  is combined, fold in the crumbled goat cheese and put into a greased baking dish.  Top with reserved goat cheese.  Bake for about 30 minutes or until golden brown.  Enjoy!