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).
I loved these. I had some left over farrow with kale that I had previously cooked in my pressure cooker, already had onion in it and I saw this recipe on my Spark people ways to use zucchini page. I made it with egg beater eggs and instead of fresh bread crumbs crumbled in a traditional shredded wheat biscuit for something different. Nothing wrong with bread crumbs, just no fresh bread around to use. I did add some Penzey Fox point seasoning too along with all the things called for. The slow roasted tomato is wonderful as well as the cheese if using. Loved it and it is a keeper in my favorite file. Will make again for sure.
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.
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.
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.
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!
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.
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!