Creamy herbed tomato barley risotto with zucchini is stuffed into the hollowed out summer squash and baked for a super cute presentation. The chewy, rich tasting barley pairs perfectly with the tender and juicy squash.
Ingredients For Creamy Vegan Barley Risotto Stuffed Zucchini Recipe
1.5 cup small zucchini chopped zucchini
1 tablespoon Olive oil
1 Small yellow onion, finely diced
2 Cloves Garlic, Minced
1 cup Pearled Barley
0.5 teaspoon Dried oregano
0.5 teaspoon Dried Sage
3 sprig Fresh thyme
1 teaspoon Salt, To Taste
Freshly ground black pepper
15 ounce Can tomatoes, or 1 1/2 cups chopped
1 cup Canned coconut milk
1 cup Water
2 tablespoon Nutritional Yeast
Vegan mozzarella, optional
Fresh basil or thyme for garnish
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
