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Zucchini Farro Fritters with Slow Roasted Tomatoes

Zucchini Farro FrittersIt’s definitely that time of the year again when many of us find ourselves with more zucchini than we know what to do with. These delicious Zucchini Farro Fritters use a whole pound, so fear not!

I have no particular reason to have this overabundance of zucchini problem given that I live in a high-rise condo and can’t be trusted to keep any plant alive! (My Mother-in-Law even adopted my African Violets. And by adopted, I mean rescued.) And yet, I find myself with several bags of zucchini in the fridge each and every week.

Zucchini Farro Fritters

This zucchini problem is very similar to the aforementioned Butternut Squash Syndrome with the key difference being that I actually use them! I kicked off the season with these Zucchini Farro Fritters and slow roasted tomatoes several weeks ago but I’ve been too high on sugar to actually post them.

They are healthy and filling and make a perfect lunch or dinner!

Zucchini Farro Fritters

Before making these cakes I had never tried farro before, but now I am hooked! It’s a chewy, rich grain that I think is way better than rice! I even used it in my latest favorite salad.

I must admit that I was a tad bit skeptical of a vegetarian, zucchini based patty, but Cooking Light really came through with a win. They are delicious: a great summer alternative to veggie burgers.

 Zucchini Farro Fritters

And the slow-roasted tomatoes! Boy do I love roasted tomatoes! I can take or leave fresh tomatoes but once baked in the oven, I cannot resist!!! If you love them half as much as I do, I suggest you double the recipe below!

You can easily prepare the patties the day before you need them and cook them right before serving, or you can precook them and then reheat in a skillet as needed! I also froze some and have been cooking them in a skillet over low heat whenever I want an easy, vegetarian lunch or dinner!

Zucchini Farro Fritters with Slow Roasted Tomatoes

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 12 Fritters

Serving Size: 2 fritters

Calories per serving: 289

Zucchini Farro Fritters with Slow Roasted Tomatoes

You will love these healthy zucchini farro fritters! They are perfect for an easy, filling lunch or dinner!

Ingredients

    For the Tomatoes:
  • 1 ½ pounds grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • For the Cakes:
  • 3 ½ cups shredded zucchini (about 1 pound)
  • 1 teaspoon kosher salt, divided
  • 2 cups cooked farro
  • 1 cup fresh breadcrumbs (I used Italian seasoning)
  • 3 tablespoons finely chopped green onions
  • 3 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
  • Goat’s cheese for serving

Instructions

    Prepare the tomatoes:
  1. Preheat the oven to 250° and line a baking sheet with foil. In a medium bowl combine all the ingredients for the tomatoes.
  2. Arrange tomatoes in a single layer on baking sheet and bake for 3 hours or until very tender. Stir them occasionally. If the thought of having your oven on for 3 hours in the summer makes you want to go back to bed, you can definitely roast these for 20 minutes in a 400° oven and they will be almost as good!
  3. Prepare the Fritters:
  4. Line a medium bowl with cheesecloth and combine zucchini with ½ teaspoon salt in the bowl on top of the cloth. Let stand for 10 minutes. Gather up the edges of the cheesecloth and squeeze the zucchini with all your might until barely moist. This is a great way to take out some aggression or just dance around.
  5. In a large bowl combine zucchini, ½ teaspoon salt and the next 8 ingredients in a large bowl. Let stand 5 minutes. Shape the mixture into 12 equal patties. It helps if you wet your hands first.
  6. Heat a large skillet (I used cast iron, but you know me, I can’t get enough!) over medium heat until hot, add several teaspoons of oil, and 4 patties. Cook 4 minutes on each side or until golden. Repeat with the remaining patties.
  7. Serve with tomatoes and goats cheese.

Notes:

Recipe adapted from Cooking Light Magazine, April 2014 Edition

https://americanheritagecooking.com/2014/08/zucchini-farro-fritters-slow-roasted-tomatoes/

31 Comments

  • Christin@SpicySouthernKitchen
    August 11, 2014 at 11:20 am

    Hehe. I can’t be trusted to keep a plant alive either. But I desperately want a garden.If anyone ever decides to bequeath me a large sum of money, I’m hiring a gardener! I always seem to have zucchini too and this is a fabulous way to use them. Those slow roasted tomatoes look amazing!

    Reply
  • Gayle @ Pumpkin 'N Spice
    August 11, 2014 at 12:13 pm

    What a creative recipe, Lindsey! And I’m always finding myself with one too many zucchinis, too. I love the coating on these fritters. Sounds amazing! Pinned!

    Reply
    • AmericanCooking22
      August 11, 2014 at 11:29 pm

      Thanks, Gayle! What is it about zucchinis that I feel like I need to buy twice as many as I need?!

      Reply
  • marcie
    August 11, 2014 at 1:10 pm

    I have a butternut squash syndrome too…it’s bad! I don’t have a garden, but I’ve been going crazy on the zucchini like I do, and these fritters look amazing! I love farro, so I need to try this. And double yes to slow roasted tomatoes! 🙂

    Reply
    • AmericanCooking22
      August 11, 2014 at 11:23 pm

      Do you?!?! Oh I am so glad I’m not alone here. I thank my lucky stars that I found you through Kristi’s site because you and I clearly have *so* much in common!

      Reply
  • Thalia @ butter and brioche
    August 11, 2014 at 6:35 pm

    how delicious does this look! i love a good zucchini fritter.. and those slow roasted tomatoes look delicious. i can imagine how good they would have tasted!

    Reply
    • AmericanCooking22
      August 11, 2014 at 11:22 pm

      Stop it! You are making me want dinner again now! mmmmm slow roasted tomatoes!

      Reply
  • Kristi @ Inspiration Kitchen
    August 11, 2014 at 10:39 pm

    This looks absolutely fabulous Lindsey! I am loving all the colors and the ingredients. Pinned!

    Reply
    • AmericanCooking22
      August 11, 2014 at 11:15 pm

      Thanks, Kristi! And thanks for the pin!

      Reply
  • Kelly
    August 12, 2014 at 1:17 am

    We’ve been enjoying lots of zucchini this summer too and these fritters sound awesome for using some of it up. Love that you added farro and they sound amazing with the roasted tomatoes!

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:14 pm

      They were so amazing together! Thanks, Kelly!

      Reply
  • Anne
    August 12, 2014 at 8:17 am

    This looks fab!! All these new grains are going over my head… But I might just have to try this one!!

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:12 pm

      Hahah! I know, right? I just randomly picked farro up at the farmers market, because I figured if I bought it, I would have to try it. So go for it!

      Reply
  • David @ Spiced
    August 12, 2014 at 8:44 am

    I definitely pulled about 3 pounds of zukes out of my garden the other day…and I’m sure I have another 2-3 pounds out there waiting on me again. Usually I just throw them on the grill, but now I’m inspired to give these fritters a shot! They look delicious!

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:08 pm

      I am secretly, or not so secretly now, jealous of your garden! You should definitely give these a go and then you’ll be on your own to figure out what to do with the remaining 5 lbs! Lol!

      Reply
  • Katie | Healthy Seasonal Recipes
    August 12, 2014 at 9:07 am

    I love the sound of this Lindsey! You can’t go wrong with this combination of flavors, and I love the creative use of farro.

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:06 pm

      THanks, Katie! Mmmm farro!

      Reply
  • Lilli @ Sugar and Cinnamon
    August 12, 2014 at 9:12 am

    I’ve never cooked with farro before but these look absolutely delicious! I’m definitely saving the recipe 🙂

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:04 pm

      You should definitely try it out! So yummy and filling!

      Reply
  • Cindy @ Pick Fresh Foods
    August 12, 2014 at 1:34 pm

    These fritters look delicious! Such a great way to use up zucchini and those roasted tomatoes…I could eat a pan full!
    I’d love to have this for lunch. Pinning

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:03 pm

      Me too, Cindy, me too! Love me some roasted tomatoes! Thanks for the pin!

      Reply
  • Bill
    August 12, 2014 at 2:38 pm

    What a perfect combination of ingredients. Farro is such a versatile grain and I love that you included it. Awesome recipe, Lindsey!

    Reply
    • AmericanCooking22
      August 12, 2014 at 11:00 pm

      Thanks, Bill! I love farro! It’s so meaty in texture. I just can’t get enough! Wish my husband felt the same way! lol!

      Reply
  • Miss Kim @ behgopa
    August 12, 2014 at 8:28 pm

    Yummy. I love zucchini and can’t get enough of them all year round. I want some. I am starving right now (what else is new, right?). What kind of sauce do you eat this with? It looks quite hearty and delicious.

    Reply
    • AmericanCooking22
      August 12, 2014 at 10:55 pm

      Of course you’re starving! You should make these because they are pretty good as leftovers or thawed from frozen and then warmed in a pan again. Good for a busy girl like you! I ate them with warmed goats cheese and tomatoes! Nothin’ fancy.

      Reply
  • LeeLee
    August 13, 2014 at 6:04 pm

    Looks delicious!

    Reply
    • AmericanCooking22
      August 13, 2014 at 11:17 pm

      Thanks!

      Reply
  • cristina
    August 14, 2014 at 12:38 am

    I’ve never tried farro before either and now you’ve got me putting it on my list of to tries! These are fantastic looking zucchini fritters and will be making!

    Reply
    • AmericanCooking22
      August 14, 2014 at 7:40 am

      Thanks, Christina! You’ll love farro! It is such a great divergence from brown rice.

      Reply
  • Barbara
    September 2, 2014 at 9:40 pm

    Lindsey,

    I’ve been wanting to try farro in a recipe. Think this will be a good one to try since there is always an abundance of zucchini around.

    Reply
    • AmericanCooking22
      September 2, 2014 at 10:25 pm

      Hi Barbara! You absolutely should! They are so wonderfully filling yet still healthy!

      Reply

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