I thought these were terrific; crunchy and light...the tomatoes and cheese are key as the dense farro and mild zucchini aren't overly flavorful on their own. I used herbed goat cheese instead of making the one here. I also had fresh mint on hand and tossed that in; a welcome addition. I probably used more garlic and herbs than the recipe specified; worked for me!
Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes
ctaylor000 Posted: 04/07/14
mrothmel Posted: 04/09/14
Good, solid recipe. I used twice as much parsley and thyme. I also added several dashes of cayenne pepper and garlic salt.
pinkbadgers Posted: 03/27/14
Used extra goat cheese, and the goat cheese + tomatoes are what make the recipe "good, solid" per the 3 star rating.
amateurcook Posted: 04/27/14
Made the zucchini farro cakes only and they were awesome. I just roasted regular sized tomatoes and they were tasty. Forgot the cheese sauce but they didn't need it I thought, will have to try it tho. Definitely will make again.
detailaddict Posted: 05/01/14
I thought these were very good, a nice, different use for fresh zucchini. Rather than bread crumbs I used half toasted wheat germ and half ground flaxseed, and I omitted the onions as I didn't have any. I also skipped the tomatoes and found that just the cheese sauce sufficed. I didn't like squeezing the zucchini liquid with all the good nutrients down the drain (almost nothing left of them when I was done), so next time I'll just add the shreds wet and use more binding agent. Served this with a salad of radishes and shredded carrots over salad greens.
snoopy66 Posted: 05/01/14
These were great! Based on other reviews I added an extra clove of garlic and also some fresh mint. Cooked the tomatoes ahead of time. Didn't make the goat cheese, but made a sriracha yogurt instead. These reheat well in the microwave (not as crispy) and would also make great appetizers if made smaller.
AKChandler Posted: 04/01/14
I rarely make a recipe from Cooking Light that is a bomb, but this one definitely was. It was my wild card recipe for the week, and it proved itself to be a risk. The cakes were truly tasteless. There was nothing there to even make it worth eating. Although the cheese spread and tomatoes looked good on paper, I really felt the goat cheese did not compliment the cakes at all. Roasted tomatoes are good with nearly anything, so no issue there. I will not make this recipe again, not even for a light spring lunch.
Bunster Posted: 05/28/14
This is very good, but as some of the other reviewers noted, it is time consuming to put together (the actual cakes, the tomatos are easy). I roasted the tomatos for 40 min at 375 and omitted the goat cheese mixture. I did have some trouble keeping the cakes together but you can re-form them easier and they fry fine with an extra tsp of olive oil. The walnut quinoa cakes in May come together a bit easier than these and are just as tasty!