For a more time-friendly topper, use fresh grape tomatoes, halved and sprinkled with salt and pepper.
1 1/2 pounds grape tomatoes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 1/2 cups shredded zucchini (about 1 pound)
1 teaspoon kosher salt, divided
2 cups cooked farro
1 cup fresh breadcrumbs
3 tablespoons finely chopped green onions
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons whole-wheat flour
1 tablespoon chopped fresh thyme
3 large eggs, lightly beaten
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil, divided
2.5 ounces goat cheese (at room temperature)
1 1/2 tablespoons 1% low-fat milk
1 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh dill
1/2 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground pepper
How to Make It
To prepare tomatoes, preheat oven to 250°.
Combine tomatoes, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; toss to coat. Arrange tomatoes in a single layer on a foil-lined baking sheet. Bake at 250° for 3 hours or until very tender, stirring every hour.
To prepare cakes, combine zucchini and 1/2 teaspoon salt in a cheesecloth-lined bowl. Let stand 10 minutes. Gather edges of cheesecloth; squeeze zucchini in cloth until barely moist. Combine zucchini, 1/2 teaspoon salt, farro, and next 7 ingredients (through garlic) in a large bowl. Let stand 5 minutes. Shape mixture into 12 (3-inch) patties, about 3/4 inch thick.
Heat 2 teaspoons oil in a large skillet over medium heat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat in two more batches with remaining oil and patties. Keep warm.
To prepare cheese, combine cheese and remaining ingredients in a small bowl, stirring until well combined.
Arrange 2 zucchini cakes on each of 6 plates. Top with 1 tablespoon cheese mixture and 1/4 cup tomatoes.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Adapted with permission from Whole-Grain Mornings by Megan Gordon (Ten Speed Press, copyright 2013).