Zesty Mexican Stuffed Peppers (Vegetarian, Vegan Options)

June 21, 2017

Loaded Vegetarian Burrito Bowls (GF, DF, V)

June 21, 2017

Pizza Stuffed Zucchini Boats (Vegetarian, Paleo & Vegan Options)

June 21, 2017

Happy Summer friends!  It’s been a hot second since I posted on here.  I’ve been suuuuuper duper busy with family in town, end of school activities, and organizing for Summer. I’ve done a little social media detoxing too, so I’ve been spending more time doing things I enjoy like cooking (and eating), exercising, and hanging out with family.  I’ve also had time to dream up fabulous recipes such as this one! I’m all about stuffed food- portobellos, peppers (as you can see from my previous post), cucumbers, and of course the star of summer vegetables, zucchini! These are loaded with all of your favorite pizza flavors, such as tomato sauce, pesto, cheese, veggie sausage, olives and farro.  Wait, farro you say?

Getting oven ready!

Farro is one of my favorite meat replacements as it has a chewy, nutty flavor with a similar texture to ground turkey or beef (my meat eating husband might disagree, but it’s still a delicious meat alternative).  It’s loaded with protein, fiber, magnesium and iron.  You could easily sub the farro for couscous, quinoa, freekeh or another grain if you like (but please note the texture may vary and could be slightly more mushy)! This recipe is so easy, with only 6 simple real food ingredients, making it perfect for those busy weeknights when you are struggling to come up with something nutritious and simple for dinner!

Easy, Cheesy, & Delicious!

Might I also suggest making these as part of your meal prep?  They get tastier the longer they sit in the fridge and you can even freeze them too (simply thaw in fridge the day before you want to eat them)!  I reheated mine at 375F for 20 minutes or until hot.  I served these boats on their own but they would make a healthy and light side dish to fish or chicken. These would be awesome to add to your summer BBQ menu for those annoying vegetarians that you have coming over (I can say that because I am one)! LOL! Simply prep up to the oven step (below) and place them on the grill for 20-30 minutes or until cooked through.


5 medium size zucchini (ends trimmed and cut in half)

1/2 cup uncooked farro (I used Bob’s Red Mill brand)

1/4 cup pesto (I used store bought Giovanni Rana basil pesto)

1/4 cup marinar sauce (I used Giovanni Rana)

2 cooked veggie sausage chopped (I used these from Hilary Eats Well) roughly 1 cup

1/2 shredded mozzarella + more for sprinkling on the top

1 t pizza seasoning (optional)

*Additional topping ideas- thinly sliced red onion, olives, cherry tomatoes, diced peppers, fresh basil or anything you would add onto a pizza!

Preheat oven to 375F. Cook farro according to package directions.  Mine took about 20 minutes.

While the farro is cooking, prepare the zucchini by cutting off the ends, cutting them in half, and scooping out the seeds about halfway down.  Be careful not to scoop so deep that you make a hole in the bottom.

In a bowl, combine the farro, and the rest of the ingredients until well combined. Scoop about 2 tablespoons of the mixture into the zucchini. Top with additional mozzarella or parmesan and bake in the oven at 375F for 30 minutes.

Will keep in the fridge for 5 days or in the freezer (in a tupperware container) for up to a month.