Cook farro as directed (as pasta).

Preheat oven to 375 degrees Fahrenheit.

Coat a shallow baking pan with non-stick cooking spray.

Trim ends of zucchini and cut them lengthwise.

Scoop out the insides of each zucchini half, leaving about 1/4 inch wall or less.

Finely chop the insides of the zucchini and set aside.

Place zucchini boats on the baking pan and sprinkle with salt and pepper.

Bake for 6-8 minutes or until zucchini boats are soft.

Add olive oil to a heated large skillet.

Add red onions, red peppers, green peppers, zucchini pulp, Italian seasoning, basil, oregano and garlic powder. Sauté until vegetables are soft.

Add farro to vegetable mixture and scoop into each zucchini boat.

Sprinkle equal amounts of mozzarella cheese on top of each zucchini boat.

Bake for 8-10 minutes or until cheese is melted.