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

By rperlowitz

Adapted with permission from Whole-Grain Mornings by Megan Gordon (Ten Speed Press, copyright 2013)., Cooking Light

APRIL 2014

Ingredients

• 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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. To prepare tomatoes, preheat oven to 250°.

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. 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. 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. To prepare cheese, combine cheese and remaining ingredients in a small bowl, stirring until well combined.

6. Arrange 2 zucchini cakes on each of 6 plates. Top with 1 tablespoon cheese mixture and 1/4 cup tomatoes.