In a sauce pan, bring chicken broth to a simmer over medium heat. Keep warm on low heat. Add 1 teaspoon olive oil to another medium saucepan over medium heat. Add onion; cook 5 minutes or until clear. Add barley; cook two more minutes. Ladle about one cup of hot broth into barley mixture, stirring constantly, until liquid is absorbed. Continue one ladle at a time until the barley is cooked and has a creamy texture. Add remaining olive oil to a medium skillet over medium-high heat. Add zucchini; cook until tender. Add garli and Italian seasoning; cook one more minute. Add zucchini to barley mixture, with ground black pepper and parmesan cheese. Mix well. Serve immediately.
Tip: If the barley risotto gets too thick, add more hot broth, stirring, until creamy.