Ingredients
- 4 medium zucchini
- 1/2 cup dry Italian farro
- 1/4 cup finely chopped red onions
- ½ cup finely copped white button mushrooms
- 1/2 cup finely chopped red peppers
- 1 cup cheese, shredded Mozzarella
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- Black pepper and salt
Nutrition Information
Serving size:
Calories: 260
Carbohydrate: 30g (10%)
Protein: 14g (28%)
Total Fat: 10g (15%)
Saturated Fat: 4g (20%)
Trans Fat: 0g
Cholesterol: 15mg (5%)
Sodium: 170mg (7%)
Dietary Fiber: 6g (24%)
Calcium: 25%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Cook farro as directed. Preheat oven to 375º F. 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 to 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 to 10 minutes or until cheese is melted.
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