Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes

Photo: Randy Mayor; Styling: Cindy Barr  

For a more time-friendly topper, use fresh grape tomatoes, halved and sprinkled with salt and pepper.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 3 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 15.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 12g
  • Carbohydrate: 33g
  • Fiber: 5g
  • Cholesterol: 99mg
  • Iron: 2mg
  • Sodium: 463mg
  • Calcium: 73mg

Ingredients

  • Tomatoes:
  • 1 1/2 pounds grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cakes:
  • 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
  • Cheese:
  • 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

Preparation

  1. 1. To prepare tomatoes, preheat oven to 250°.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. To prepare cheese, combine cheese and remaining ingredients in a small bowl, stirring until well combined.
  6. 6. Arrange 2 zucchini cakes on each of 6 plates. Top with 1 tablespoon cheese mixture and 1/4 cup tomatoes.
Note:

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy