Baked Farro with Summer Vegetables

Name: Baked Farro with Summer Vegetables
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 5 tablespoons Extra-Virgin Olive Oil; 2 cups Fresh Corn Kernels; 1 1/2 lb Zucchini Or Summer Squash, quartered lengthwise and thinly sliced; 1 Small Yellow Onion, diced; 2 Garlic Cloves, thinly sliced; 1 lb Roma Tomatoes, diced; 1 teaspoon Fresh Oregano, chopped; 1/4 teaspoon Red Pepper Flakes; 1 tablespoon Tomato Paste; 1/4 cup Dry White Wine; 1/2 cup Fresh Basil, thinly sliced; 1 cup Semi-Pearled Farro, uncooked; 1 1/2 cups Water; 6 ounces Low-Moisture Mozzarella, diced; 2/3 cup Parmesan Cheese, finely grated; 2 1/2 teaspoons Kosher Salt; to taste Freshly Ground Black Pepper

Finished baked farro with corn, zucchini, tomatoes, basil, and browned cheese

Deborah Harris

Published: June 18, 2026

Categories: Italian, Vegetables, Vegetarian

Tags: Summer, Dinner, Vegetarian, Baked, Casserole, Tomatoes, Farro, Summer Vegetables, Zucchini, Corn

Summer Vegetable Farro Bake

A hearty vegetarian farro bake with corn, zucchini, tomatoes, basil, mozzarella, and parmesan, finished until the top is browned and crisp.

Prep Time:25 minCook Time:55 minTotal Time:80 minServings:6Difficulty:Medium

This baked farro turns peak summer vegetables into a complete vegetarian dinner. Corn, zucchini, tomatoes, basil, and two cheeses cook into a savory casserole where the grain stays pleasantly chewy and the edges pick up the browned bits that make baked pasta so appealing.

The vegetables are cooked in stages before baking so they keep more character. Corn gets a quick toast, zucchini browns instead of steaming, and tomatoes simmer with onion, garlic, oregano, and a little tomato paste until they form a loose sauce for the farro.

Semi-pearled farro works best because it can finish in the oven with the vegetable sauce and water. If your package lists a longer cooking time, plan for extra baking and add a splash more water if the dish looks dry before the grains are tender.

Serve the farro warm as a main course with extra parmesan at the table. Leftovers reheat well in a covered dish, and a brief uncovered finish in the oven brings back some of the crisp top.

Nutrition (per serving)

Calories:395 kcal

Protein:16 g

Carbs:44 g

Fat:18 g

Directions

1

Heat the oven to 375°F. Use a wide ovenproof 4-quart pan with a lid, or have a 3- to 4-quart baking dish ready for transferring.
2

Warm 2 tablespoons olive oil in the pan over medium-high heat. Add the corn, season with 1/2 teaspoon salt and black pepper, and cook for about 5 minutes, stirring occasionally, until lightly golden. Transfer the corn to a large bowl.
3

Add 1 tablespoon olive oil to the same pan. Add half of the zucchini with 1/4 teaspoon salt and black pepper, then cook for 5 to 7 minutes, until tender and browned in spots. Transfer to the bowl with the corn and repeat with another tablespoon olive oil, the remaining zucchini, and 1/4 teaspoon salt.
4

Lower the heat to medium and add the remaining 1 tablespoon olive oil. Stir in the onion, red pepper flakes, and 1 teaspoon salt, and cook for about 3 minutes, until the onion softens.
5

Add the tomatoes, garlic, and oregano. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes slump and release their juices.
6

Stir in the tomato paste and cook for 1 minute. Add the wine and simmer for 2 to 3 minutes, until the sauce thickens slightly and no longer smells sharp.
7

Return the corn and zucchini to the pan and stir for 2 minutes. Fold in the basil, farro, water, remaining 1/2 teaspoon salt, mozzarella, and half of the parmesan. If needed, transfer the mixture to the baking dish.
8

Sprinkle the remaining parmesan over the top. Cover tightly with a lid or foil and bake for 35 to 45 minutes, until the farro is tender but still chewy. If the pan looks dry before the farro is done, stir in 1/4 cup additional water, cover again, and continue baking.
9

Uncover the dish and broil for 3 to 5 minutes, or bake at the hottest oven setting for 6 to 8 minutes, until the top is browned and crisp in places. Let rest for 5 minutes before serving warm.

Ingredients

Extra-Virgin Olive Oil:5 tablespoons
Fresh Corn Kernels:2 cups
Zucchini Or Summer Squash, quartered lengthwise and thinly sliced:1 1/2 lb
Small Yellow Onion, diced:1
Garlic Cloves, thinly sliced:2
Roma Tomatoes, diced:1 lb
Fresh Oregano, chopped:1 teaspoon
Red Pepper Flakes:1/4 teaspoon
Tomato Paste:1 tablespoon
Dry White Wine:1/4 cup
Fresh Basil, thinly sliced:1/2 cup
Semi-Pearled Farro, uncooked:1 cup
Water:1 1/2 cups
Low-Moisture Mozzarella, diced:6 ounces
Parmesan Cheese, finely grated:2/3 cup
Kosher Salt:2 1/2 teaspoons
Freshly Ground Black Pepper:to taste

Tips & Notes

Check the farro package before starting. Semi-pearled farro is usually right for this timing; whole farro may need more water and a longer covered bake.
Keep the zucchini in batches so it browns instead of steaming, especially if your pan is not very wide.
If you prefer not to cook with wine, replace it with water or vegetable broth and add a small squeeze of lemon at the end.
Use low-moisture mozzarella rather than very fresh mozzarella so the bake stays saucy instead of watery.

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Nutrition (per serving)

Directions

Ingredients

Tips & Notes

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