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–+ servings
Farro Bake

Deliciously Cozy Farro Bake with Zucchini and Chickpeas

This Farro Bake is a delightful blend of flavors and textures, perfect as a comforting dish for any dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 cup Pearled Farro Make sure it's pearled for quick cooking.
  • 2 tablespoons Olive Oil Can swap with avocado oil.
  • 3 cups Vegetable Broth Opt for low-sodium if desired.
  • 1 can Diced Fire-Roasted Tomatoes Crushed tomatoes can be used for a smoother option.
  • 1 cup Sweet Corn Frozen corn works perfectly as a substitute.
  • 1 medium Red Bell Pepper Any color bell pepper can be used.
  • 1 can Chickpeas Can replace with white beans.
For the Seasoning
  • 2 tablespoons Tomato Paste Essential for a concentrated tomato flavor.
  • 1 teaspoon Dry Basil Feel free to use fresh if available.
  • 1 teaspoon Dry Oregano Italian seasoning can work in a pinch.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt Adjust to your taste.
  • 1 teaspoon Black Pepper Adjust to your taste.
For the Topping
  • 1 medium Zucchini Thinly sliced for even cooking.
  • 1 cup Shredded Asiago Cheese Substitute with mozzarella or nutritional yeast for a vegan option.
  • 2 tablespoons Balsamic Glaze Brings a tangy sweetness to finish the dish.
  • 1/4 cup Fresh Chopped Parsley Optional for serving.
  • 1/4 cup Roasted Pumpkin Seeds For extra crunch and nutrition.

Equipment

  • medium saucepan
  • large baking dish
  • Fine-Mesh Sieve

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Rinse pearled farro under cold water and set aside to drain.
  3. In a medium saucepan, heat olive oil and sauté tomato paste with dried herbs and powders for 30 seconds.
  4. Add vegetable broth and fire-roasted tomatoes; bring to a simmer for about 5 minutes.
  5. In a large baking dish, combine rinsed farro, corn, red bell pepper, chickpeas, and parsley.
  6. Pour the simmering broth mixture over the farro filling and stir gently.
  7. Cover tightly with aluminum foil and bake for 25-30 minutes.
  8. While baking, prepare zucchini and toss with shredded cheese, salt, and pepper.
  9. Uncover the dish, layer zucchini and cheese on top, and bake uncovered for an additional 15-20 minutes.
  10. Drizzle balsamic glaze on top before serving.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 450mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

This farro bake is adaptable; feel free to substitute with seasonal vegetables and adjust spices to your liking.

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