Description
This vibrant Lemon Zucchini Farro Bowl is a hearty and flavorful dish combining nutty farro, tender sautéed zucchini, bright lemon, fresh herbs, and protein-rich chickpeas. Perfect for a wholesome vegetarian meal, it balances zesty citrus with mild heat and fresh basil and mint, topped with optional parmesan for a savory finish.
Ingredients
Grains
- 1 cup farro
- Diamond Crystal kosher salt, to taste
Produce
- 1 large lemon
- 3 small zucchini or summer squash (or 2 large ones), sliced thin
- 2 garlic cloves, sliced
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
Pantry
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes (plus more to taste)
- 1 14-ounce can chickpeas, drained and rinsed
Dairy (Optional)
- 2 ounces parmesan cheese, for topping
Seasonings
- Freshly ground black pepper, to taste
Instructions
- Cook the farro: Rinse the farro under cool water. Bring a large pot of water to a boil and generously salt it. Add the farro, reduce to a low simmer, cover, and cook for 20-25 minutes or according to package instructions until tender.
- Prepare lemon slices: Halve the lemon lengthwise and slice into thin half-moon pieces, removing all seeds carefully.
- Slice zucchini and garlic: Slice the zucchini into the thinnest medallions possible for even cooking. Slice the garlic cloves thinly as well.
- Heat olive oil: In a sauté pan over medium heat, add the olive oil and let it heat for 1-2 minutes until shimmering.
- Sauté lemon and zucchini: Add the lemon slices to the pan and cook, stirring frequently, for about one minute. Then add the sliced zucchini, stirring well to coat everything evenly with oil. Season with a few large pinches of kosher salt and stir again.
- Cook lemon and zucchini thoroughly: Continue cooking the lemon and zucchini mixture, stirring occasionally, for 15-17 minutes. This slow cooking softens the lemon rind, mellows its flavor, and tenderizes the zucchini. Halfway through this time, add the sliced garlic, red pepper flakes, and salt to taste, stirring to combine.
- Add fresh herbs: Tear the basil and mint into the pan during the last minute of cooking and stir to integrate their fresh flavors into the zucchini mixture.
- Combine farro and chickpeas: Remove the pan from heat. Drain the cooked farro and add it to the pan with the zucchini and herbs. Add the rinsed chickpeas as well, then mix everything thoroughly for a glossy, well-incorporated bowl.
- Serve and garnish: Divide the farro mixture evenly into four bowls. Top each serving with a generous sprinkle of freshly grated parmesan cheese (if using) and a few cracks of fresh black pepper. Serve warm for best flavor.
Notes
- For a vegan version, omit the parmesan cheese or use a plant-based alternative.
- Slicing the zucchini thinly ensures even cooking and soft texture.
- Use Diamond Crystal kosher salt as recommended for accurate salting; adjust if using other salts.
- Simmering the lemon with the zucchini mellows its bitterness and adds delicious complexity.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- You can substitute farro with other grains like barley or brown rice, adjusting cooking times accordingly.