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?
- Cut 3 large zucchini in half, scoop out the insides, and bake for 20 minutes in a 400 degree oven.
- 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.
- Mix some sun dried tomatoes, black olives, toasted pine nuts, and Parmesan to the farro and spoon it into the cooked zucchini boats
- 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:
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Vegetarian Zucchini Boats with Farro and Sun Dried Tomatoes
- Total Time: 30 minutes
- Yield: 6 1x
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
- 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
- Cut 3 large zucchini in half, scoop out the insides, and bake for 20 minutes in a 400 degree oven.
- 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.
- Mix some sun dried tomatoes, black olives, toasted pine nuts, and Parmesan to the farro and spoon it into the cooked zucchini boats
- Drizzle some basil pesto (try my Homemade Pesto in a Blender recipe!) before serving
- Prep Time: 10
- Cook Time: 20
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