Zucchini Boats with Farro and Sun Dried Tomatoes

Looking for ways to use up zucchini this summer? This Vegetarian Zucchini Boats with Sun Dried Tomatoes is a great 30 minute summer recipe. Topped with a drizzle of basil pesto, these boats are light, savory, and make great leftovers!

How do you make Vegetarian Zucchini Boats?

1. Cut 3 large zucchini in half, scoop out the insides, and bake for 20 minutes in a 400 degree oven.
2. While the zucchini bakes, bring a couple cups of broth to a boil, add a cup of farro and some salt to the broth, cover and simmer for 25 minutes.
3. Mix some sun dried tomatoes, black olives, toasted pine nuts, and Parmesan to the farro and spoon it into the cooked zucchini boats
4. Top with a drizzle of basil pesto (try my Homemade Pesto in a Blender recipe!)

What are some additions and substitutions?

Feel free to modify this recipe to your taste! Here are some ideas:

• To make this recipe vegan, omit the Parmesan cheese and use vegan pesto
• Substitute the farro with rice or quinoa
• Top with feta cheese for some extra saltiness
• Add other vegetables such as spinach or cooked mushrooms
• Mix in some drained canned garbanzo beans for some "meatiness"

If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here?s the recipe:

Vegetarian Zucchini Boats with Farro and Sun Dried Tomatoes

---

• Author: thehungrywaitress
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Looking for ways to use up zucchini this summer? This Vegetarian Zucchini Boats with Sun Dried Tomatoes is a great 30 minute summer recipe.

---

Ingredients

Scale 1x2x3x

• 3 large zucchini
• 1 Tablespoon olive oil
• 1 cup farro | sub rice or quinoa
• 2 1/4 cup vegetable broth | sub water
• 1/2 teaspoon salt
• 1 Tablespoon pine nuts
• 1/4 cup sun dried tomatoes
• 1/3 cup black olives
• 1/4 cup grated Parmesan cheese
• 1/4 cup pesto

---

Instructions

1. Cut 3 large zucchini in half, scoop out the insides, and bake for 20 minutes in a 400 degree oven.
2. Bring 2 1/4 cups of broth to a boil, stir in 1 cup of farro and a 1/2 teaspoon of salt, cover and simmer for 20 - 25 minutes until all of the liquid is absorbed.
3. Mix some sun dried tomatoes, black olives, toasted pine nuts, and Parmesan to the farro and spoon it into the cooked zucchini boats
4. Drizzle some basil pesto (try my Homemade Pesto in a Blender recipe!) before serving