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Veggie Farro Bake

This recipe, inspired by Smitten Kitchen, is as flavorful as it is healthy! It's packed with delicious summer vegetables, hearty farro, and just enough cheese to make it addictive. This is one of those meals that everyone eats without question or complaint, and it's super easy to prep for. Plus, you can always add or exchange vegetables. Don't like zucchini? Skip it! Want to add eggplant? Go for it! Sometimes I like adding peas for an extra pop of sweetness. Whatever veggies you add, this vegetarian farro bake is sure to be a success.


  • 2 cups of corn kernels (fresh is best - about 2-3 ears)

  • 3-4 zucchinis 

  • 4 Roma tomatoes

  • 1/2 large onion, diced

  • 2 cloves finely minced garlic

  • 1 tablespoon tomato paste

  • 1/4 cup red wine or vegetable broth

  • 1 1/2 cups vegetable broth or water

  • 1 cup farro

  • 2/3 cup crumbled goat cheese

  • 1 cup grated Parmesan cheese

  • 1 tablespoon thinly sliced basil

  • 1 teaspoon fresh oregano, chopped

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper


  1. For the veggies: cut the zucchini into 1/2 inch chunks. Dice the tomatoes and the onion. If you're using frozen corn, make sure it has been defrosted.

  2. Add olive oil to a Dutch oven and set it over medium-high heat. Add the corn along with about 1/2 teaspoon Kosher salt and a few twists freshly ground black pepper. Allow to cook, stirring occasionally, for about 5 minutes. Remove the corn.

  3. Add more olive oil to the Dutch oven, then add the zucchini. Season with more Kosher salt and pepper, and allow to cook for about 8-9 minutes, stirring occasionally, until the zucchini starts to brown slightly.

  4. Remove the zucchini, then add a little more olive oil. Add the diced and another teaspoon salt, cooking until translucent, about 2-3 minutes. At this point, you should preheat the oven 375 degrees Fahrenheit or 190 degrees Celsius.

  5. Once the onion soften, add in the diced tomatoes, garlic, and oregano. Cook for 4 more minutes. Then, add in the tomato past and red wine (if using) and cook another 2 minutes.

  6. Add the corn and zucchini back to the pot, along with the basil. Cook another 2 minutes, then add in the farro, broth or water, and both cheeses. Stir everything together. Now, bake in the oven for 30-40 minutes. Serve hot and enjoy! This farro bake reheats well, making it perfect for leftovers. 

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