Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheetpan full of zucchini boats with sun dried tomatoes and farro

Vegetarian Zucchini Boats with Farro and Sun Dried Tomatoes


  • Author: thehungrywaitress
  • 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

  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
  • Prep Time: 10
  • Cook Time: 20