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.

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Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes Recipe at a Glance
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