Try this protein-packed hot lunch on a cool summer day!
Mediterranean Summer Farro BakeCourse: LunchDifficulty: Easy
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.