One-Pot Farro with Lemon-Roasted Cherry Tomatoes and Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, one-pot meal featuring tender farro simmered in vegetable broth with roasted cherry tomatoes and zucchini, finished with a bright lemon-herb sauce. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 45 minutes pairs farro, olive oil, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup farro
• 2 tbsp olive oil
• 1 cup cherry tomatoes
• 1 medium zucchini
• 2 cloves garlic
• 1/4 cup lemon juice
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 2 tbsp fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup cherry tomatoes and 1/2-inch diced zucchini (from 1 medium zucchini), season with 1/4 tsp salt and 1/4 tsp black pepper, and stir to coat. Transfer skillet to oven and roast for 15-20 minutes until tomatoes burst and zucchini is tender, stirring once halfway.
2. Step 2: While vegetables roast, bring 2 cups vegetable broth to a simmer in a saucepan over medium heat. Add 1 cup rinsed farro and 1/4 tsp red pepper flakes, reduce heat to low, cover, and simmer for 20-25 minutes until farro is tender and liquid is absorbed.
3. Step 3: In a small bowl, whisk together 1/4 cup lemon juice, 1 tsp dried oregano, and 1/4 tsp salt. Stir this mixture into the cooked farro, then add the roasted vegetables and 2 minced garlic cloves. Toss to combine and cook for 2 minutes until heated through, then stir in 2 tbsp chopped fresh parsley.