Mediterranean Summer Farro Bake

Try this protein-packed hot lunch on a cool summer day!

Mediterranean Summer Farro Bake

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time




  • 1 tbsp. olive oil

  • 2 tbsp. minced shallot

  • 1 cup chopped zucchini

  • 1 cup chopped eggplant

  • 1 cup sliced mushrooms

  • 1/2 cup ricotta cheese

  • 1/2 cup goat cheese

  • 1 cup Farro, cooked

  • 1/2 cup 100% whole wheat bread, roughly chopped

  • 2 cups eggs substitute (8 eggs, beaten)


  • Preheat the oven to 350℉. Heat olive oil in a large sauté pan, add shallots first, sauté for 30 seconds; add zucchini, eggplant and mushrooms, sauté 3-5 minutes until just tender.
  • While the vegetables are cooking, combine ricotta and goat cheese in a small bowl and add to the vegetables, incorporating it evenly.
  • Spray a medium baking dish with olive oil spray. Add cooked vegetables, Farro and egg, top with chopped breadcrumbs and bake for 20 minutes.
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