I just came across this recipe and tried it out. It’s absolutely amazing. I even feel a bit guilty of sharing it, as I’ve been wanting to become a vegan, and this has ricotta in it, but hey, you gotta try things! This comes from Erin Alderson's website, Naturally Ella. Here it goes…
Zucchini Bake with Farro and Ricotta
From Erin Alderson’s Naturally Ella
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
Place a medium pot over medium-low heat. Add the dry farro and toast for a couple of minutes, shaking the pan occasionally. The farro should have a toasted, nutty smell. Cover with 3 cups of water, bring to a boil, reduce to a simmer, cover, and cook for 35 to 45 minutes, until tender (time will depend on whether you’re using pearled versus whole).
When the farro is almost done cooking, heat the oven to 375˚F. Whip the ricotta with the egg, oregano, and salt. Place the cooked farro in a 8×8 pan along with the vegetables, basil, and ricotta. Stir until everything is well combined. Cover with the pasta sauce and bake for 30 minutes. Remove from oven, sprinkle with cheese, and return to the oven for 15 minutes; until cheese has melted and lightly browned.
Serve with a sprinkle of freshly grated parmesan cheese and extra basil.
Make ahead of time: assemble through the sauce, leaving the cheese off. Refrigerate up to 24 hours or freeze for a couple of months. To cook from a frozen state, bake for an extra 20 to 30 minutes before adding the cheese.
Thank you so much, Erin! Your recipe is a game-changer.
P.S. Watch out for new recipes in this corner of my website.
(Recipe excerpted from Naturally Ella, by Erin Alderson. Photo by Naturally Ella.)