Zucchini Farro Bake
User Reviews
4.7
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
Zucchini Farro Bake
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A hearty make-ahead meal for yourself or to deliver to a new family. Made with whole-grain farro, ricotta, and seasonal produce.
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Ingredients
- 1 cup farro uncooked
- 1 1/2 cups ricotta cheese whole milk
- 1 egg large
- 1/2 teaspoon oregano
- 1/4 teaspoon salt sea salt
- 1 cup zucchini sliced
- 1 cup yellow squash sliced
- 1/2 red pepper diced
- 1/4 white onion medium diced
- 2 tablespoons basil plus extra for topping, minced, fresh
- 2 cups tomato sauce homemade roasted
- 2 ounces mozzarella cheese shredded
- 2 ounces fontina cheese shredded
- parmesan vegetarian-friendly, for topping
Instructions
- Place a medium pot over medium-low heat. Add the dry farro and toast for a couple minutes, shaking the pan occasionally. The farro should have a toasted, nutty smell. Cover with 3 cups of water, bring to a boil, reduce to a simmer, cover, and cook for 35 to 45 minutes, until tender (time will depend on whether you’re using pearled versus whole).
- When the farro is almost done cooking, heat the oven to 375˚F. Whip the ricotta with the egg, oregano, and salt. Place the cooked farro in a 8x8 pan along with the vegetables, basil, and ricotta. Stir until everything is well combined. Cover with the pasta sauce and bake for 30 minutes. Remove from oven, sprinkle with cheese, and return to the oven for 15 minutes; until cheese has melted and lightly browned.
- Serve with a sprinkle of freshly grated parmesan cheese and extra basil.
Notes
- Tips & Tricks: Make ahead of time: assemble through the sauce, leaving the cheese off. Refrigerate up to 24 hours or freeze for a couple of months. To cook from a frozen state, bake for an extra 20 to 30 minutes before adding the cheese.
- Stock up: get the pantry ingredients you will need: farro, zucchini, peppers
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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