Zucchini Farro Chickpea Boats

Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Halve the zucchini lengthwise, scoop out the centers to make 1/4-inch-thick boats, chop 1 cup of the scooped zucchini centers, halve the tomatoes, mince the garlic, chop the dill, crumble the feta, and zest and juice the lemon.

Bring the water to a boil in a medium saucepan; stir in the farro and 1/4 teaspoon salt. Reduce heat and simmer until tender but chewy, 22 to 28 minutes, then drain well.

Place the zucchini boats on the baking sheet, brush with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until just tender, 14 to 16 minutes.

In a large bowl, combine the cooked farro, chickpeas, grape tomatoes, chopped zucchini centers, garlic, lemon zest, 2 tablespoons lemon juice, remaining 1 tablespoon olive oil, half the dill, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Mound the filling into the roasted zucchini boats and sprinkle with the modest feta accent. Bake until the filling is hot and the tomatoes soften, 10 to 12 minutes.

Arrange the boats on a large platter, scatter with the remaining fresh dill, and spoon any extra filling around the zucchini for a mezze-style family supper.