Zucchini Farro Chickpea Boats

Ingredients

• 4 Count zucchini - 4 medium (about 2 pounds), About 2 pounds total; halved lengthwise into boats with centers scooped out, with 1 cup of scooped centers chopped for the filling.
• 0.75 Cup pearled farro - 3/4 cup (about 5 ounces), About 5 ounces by weight.
• 3 Cup water - 3 cups
• 1 Can canned chickpeas - 1 (15-ounce) can, rinsed and drained, rinsed and drained
• 1.5 Cup grape tomatoes - 1 1/2 cups, halved, halved
• 0.33 Cup feta cheese - 1/3 cup, crumbled, Used as a modest accent.
• 0.33 Cup fresh dill - 1/3 cup, chopped, Divided between filling and garnish.
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons, Divided between roasting the zucchini and dressing the filling.
• 1 Count lemon - 1 medium, zested and juiced, Use zest and 2 tablespoons juice in the filling.
• 2 Count garlic - 2 cloves, minced, minced
• 1 Teaspoon kosher salt - 1 teaspoon, Divided among farro cooking water, zucchini seasoning, and filling.
• 0.5 Teaspoon black pepper - 1/2 teaspoon, Divided between zucchini seasoning and filling.

Instructions

1. Prep vegetables and aromatics

   1. *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.

2. Cook the farro

   2. *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.

3. Roast the zucchini boats

   3. 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.

4. Mix the filling

   4. 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.

5. Fill and bake

   5. 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.

6. Garnish and serve

   6. 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*.