Vegetarian Zucchini Boats with Farro and Sun Dried Tomatoes
Author:thehungrywaitress
Prep Time:10
Cook Time:20
Total Time:30 minutes
Yield:61x
Scale
Ingredients
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
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