Vegetarian Zucchini Boats with Farro and Sun Dried Tomatoes

Sheetpan full of zucchini boats with sun dried tomatoes and farro



  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