55mZucchini Farro Chickpea Boats
Roasted zucchini boats are filled with a hearty farro-chickpea mixture, grape tomatoes, dill, lemon, and a modest feta accent. Serve them mezze-style on a platter for a plant-forward family supper.
- Energy
- 371 calories per serving
- Protein
- 14.4 g per serving
- Carbs
- 49.1 g per serving
- Fat
- 15.4 g per serving
- Sodium
- 871 mg per serving
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Cook this recipe
- zucchini-4 medium
- water-3 cups
- grape tomatoes-1.5 cups
- canned chickpeas-1 can
- pearled farro-0.75 cups
- feta cheese-0.33 cups
- fresh dill-0.33 cups
- extra-virgin olive oil-3 tbsp
- lemon-1 medium
- garlic-2 cloves
- kosher salt-1 tsp
- black pepper-0.5 tsp
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.
Use a stable cutting board when halving and scooping the zucchini, and keep the knife blade angled away from your fingers.
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.
Drain the farro carefully to avoid steam burns.
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.
Handle the hot baking sheet with oven mitts.
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.
Handle the hot baking sheet with oven mitts.
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.
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