These Italian Farro Zucchini Boats are a fantastic mix of whole grains, cheese and veggies. The combo makes a delicious appetizer for any party!

Want to impress your friends, family or coworkers at your next party?  

Well, you can easily impress anyone with these “boats.”

I had extra zucchini leftover from making these zucchini fries so I thought I’d get creative.

Not only are these zucchini boats fancy-looking, but they also include an ancient grain named farro, plenty of vegetables, and of course cheese!

What is Farro?  

As you may know, ancient grains have become one of the latest trends. And as a dietitian, I couldn’t be happier.  

Not only are most ancient grains whole grains, but they also add great variety to our meals that we didn’t even know existed prior to this past year.

Farro originated in Egypt centuries ago.

It’s high in protein and fiber and you can use it as a substitute for barley, quinoa or rice. 

Now since I don’t have too many fancy parties to attend I made these zucchini boats for my family. I served them along with my Italian Baked Chicken Tenders.  

And it was a fantastic combo!  

My husband and I absolutely enjoyed the variety and I received two out of three thumbs up from my kids. This says a lot considering I have 3 young kids trying a new food combo.

So next time you’re feeling adventurous or just want to add some variety to your day, try these zucchini boats.  

You won’t be disappointed! 

Italian Farro Zucchini Boats

An amazing appetizer packed with whole grains, cheese and veggies!

Print Recipe Pin Recipe Save Go to Collections

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Ingredients

  

• 4 medium zucchini
• 1/2 cup dry Italian Farro
• 1/4 cup finely chopped red onions
• 1/2 cup finely chopped green peppers
• 1/2 cup finely chopped red peppers
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• black pepper and salt to taste

Instructions

 

• Cook farro as directed (as pasta).
• Preheat oven to 375 degrees Fahrenheit.
• Coat a shallow baking pan with non-stick cooking spray.
• Trim ends of zucchini and cut them lengthwise.
• Scoop out the insides of each zucchini half, leaving about 1/4 inch wall or less.
• Finely chop the insides of the zucchini and set aside.
• Place zucchini boats on the baking pan and sprinkle with salt and pepper.
• Bake for 6-8 minutes or until zucchini boats are soft.
• Add olive oil to a heated large skillet.
• Add red onions, red peppers, green peppers, zucchini pulp, Italian seasoning, basil, oregano and garlic powder. Sauté until vegetables are soft.
• Add farro to vegetable mixture and scoop into each zucchini boat.
• Sprinkle equal amounts of mozzarella cheese on top of each zucchini boat.
• Bake for 8-10 minutes or until cheese is melted.

Tried this recipe?Let us know how it was!

Want to learn more about the dairy industry in addition to more delicious recipes and nutrition tidbits? Check out the Milk Means More website or follow them on Twitter, Facebook, Pinterest and YouTube.

Disclaimer: This post is sponsored by Milk Means More. I was compensated for my time but my views and opinion on this post are and will always be my own.  I will only partner with brands that I believe promote or provide products that fit into a healthy, balanced lifestyle.

This Italian Farro Zucchini Boats post first appeared on Chocolate Slopes.

© 2015 Kristy Hegner  Disclosure and Privacy Policy