Naturally Ella · by Erin Alderson★ 4.7 (3)
Zucchini Farro Bake
NUTRITION · PER SERVING90M COOK
CAL 25%·PRO 53%
CARBS 52G42% OF CAL
6G FIBER8G SUGAR37G OTHER
FAT 22G41% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty baked casserole of whole-grain farro, ricotta, zucchini, and tomato sauce layered with cheese. A make-ahead meal that's substantial and suitable for sharing.
maincasserole🔥 oven🥧 baking dishvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked farro
- 1 1/2 cups whole milk ricotta
- 1 large egg
- 1/2 teaspoon oregano
- 1/4 teaspoon sea salt
- 1 cup sliced zucchini and yellow squash
- 1/2 diced red pepper
- 1/4 medium diced white onion
- 2 tablespoons minced fresh basil (plus extra for topping)
- 2 cups homemade roasted tomato sauce
- 2 ounces shredded mozzarella cheese
- 2 ounces shredded fontina cheese
- Parmesan (vegetarian-friendly, for topping)
At a glance
PER SERVING · TIME 90M
CAL 25%·PRO 53%
CARBS 52G42% OF CAL
6G FIBER8G SUGAR37G OTHER
FAT 22G41% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 975mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 722mg
- Calcium
- 541mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 975MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.