Creamy Vegan Barley Risotto Stuffed Zucchini Recipe
Recipe By The Curious Chickpea
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.
4.8
19 Rating -
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1hr 10minstotal
10minsPrep
1hr 10m.total
10m.Prep
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ingredients serve
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Add to Shopping ListIngredients for Creamy Vegan Barley Risotto Stuffed Zucchini Recipe
- 0.38-1/2 cup small zucchini chopped zucchini
- 1/4 tablespoon Olive oil
- 1/4 Small yellow onion, finely diced
- 1/2 Cloves Garlic, Minced
- 1/4 cup Pearled Barley
- 0.13 teaspoon Dried oregano
- 0.13 teaspoon Dried Sage
- 3/4-1 sprig Fresh thyme
- 1/4-0.38 teaspoon Salt, To Taste
- As required Freshly ground black pepper
- 3.75 ounce Can tomatoes, or 1 1/2 cups chopped
- 1/4 cup Canned coconut milk
- 1/4 cup Water
- 1/2 tablespoon Nutritional Yeast
- As required Vegan mozzarella, optional
- As required Fresh basil or thyme for garnish
Nutrition
value
value
0
0 per serving
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
Recipe By The Curious Chickpea