feasting with friends

Zucchini Farro Cakes {with Herbed Goat Cheese & Slow-Roasted Tomatoes}

I’ve been worried if this cocktail sipping, sweet eating, Fiesta Friday group will accept my offering today. After all, it is quite healthy. Friday can be an indulgent day. However, I’m not in an indulgent mood today [to eat…yes, but to cook…no]. So everyone gets a dose of the “healthies”, compliments of moi! Zucchini, farro [yes, that grain again], fresh herbs, goat cheese and tomatoes. These vegetarian friendly, savory cakes are suitable for appetizers, lunch or dinner. And I have a confession…I had one for breakfast! That is really saying something about how much I liked them.

zucchini farro cakes | feasting with friendsLast weeks party was a ton of fun with Johnny and Saucy! Talk about a good dose of sass and frass! I’ll be heading over to Angie’s in a bit, maybe she’ll offer some of her “Novice Gardener” tips today..tis the season after all in my neck of the woods! I understand co-hosting duties will be conducted by two lovely ladies, Jhuls from The Not So Creative Cook and Selma from Selma’s Table.

zucchini farro cakesThese zucchini farro cakes are quite simple to make. The tomatoes, a garnish for these cakes can be roasted ahead of time. Did you see my post on roasting cherry tomatoes? If not, you can find the link, here. The farro cooks while the zucchini is shredded and drained. Doesn’t it look good?

zucchini farro cakes | feasting with friendsNext, the farro and zucchini join up in a large bowl. Breadcrumbs, herbs, garlic, a bit of whole wheat flour and eggs are added. It’s mixed well and shaped into a dozen delectable cakes.

zucchini farro cakesThe cakes are then browned in a saute pan with mere 1/2 teaspoon of olive oil each.

zucchini farro cakesThen the fun part…serving them! A light sauce is made with softened goat cheese, milk and fresh herbs. It really enhances the flavor of the cakes. A little splattering of the roasted tomatoes add color and yet another layer of flavor.

zucchini farro cakesSo have I tempted you enough into making your own batch?

zucchini farro cakesHere’s what you’ll need and the “how-to” get it done….

Zucchini Farro Cakes

  • Servings: 6
  • Difficulty: easy
  • Print

zucchini farro cakesNote: The time of 45 minutes is “hands on”. An additional 3 hours is required for the roasting of the cherry tomatoes.

Ingredients:
Tomatoes: 1½ pounds of cherry tomatoes
2 Tablespoons of olive oil
2 unpeeled garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper

Cakes: 3 cups shredded zucchini [about 3/4 pound]
1 teaspoon kosher salt, divided
2 cups cooked farro, according to package directions
3/4 cup fresh breadcrumbs
1/4 cup fresh parsley leaves, chopped
2 Tablespoons whole wheat flour
1 Tablespoon fresh thyme leaves, chopped
3 large eggs, lightly beaten
2 cloves garlic, minced
2 Tablespoons olive oil, divided

Cheese: 2½ ounces goat cheese, room temperature
1½ Tablespoons milk [skim or 1%]
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh tarragon, chopped
1/4 teaspoon black pepper

Directions:
1. To prepare tomatoes, preheat oven to 250°.
2. Combine the tomatoes, 2 tablespoons olive oil, garlic cloves, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl; toss to coat. Arrange tomatoes in a single layer on a baking sheet. Bake at 250° for 3 hours or until very tender, stirring every hour.
3. To prepare cakes, combine shredded zucchini and 1/2 teaspoon salt in a cheesecloth or paper towel lined bowl. Let stand 10 minutes. Gather edges of cloth/towel; squeeze zucchini in cloth/towel until barely moist. Combine zucchini, 1/2 teaspoon salt, farro, bread crumbs, flour, parsley, thyme, eggs and garlic in a large bowl. Let stand 5 minutes. Note: If after standing, the mixture appears too wet, add up to 1/4 breadcrumbs. Shape mixture into 12 [3-inch] patties, about 1/2 – 3/4 inch thick.
4. In a large skillet over medium heat, heat 2 teaspoons of olive oil. Add 4 patties; cook 4 minutes on each side or until golden. Repeat in two more batches with remaining oil and patties. Keep warm.
5. To prepare cheese, combine cheese, milk, thyme, tarragon and pepper  in a small bowl, stirring until well combined.
6. Arrange 2 zucchini cakes on each of 6 plates. Top with cheese mixture and tomatoes.

zucchini farro cakesRecipe adapted from Cooking Light.

Fiesta Friday #16

86 comments

  1. Hi Nancy – it has taken me ages to get over to you and say hello – this party is wall to wall with fabulous people and food. Yes, I am definitely giving these a go – a new recipe for courgettes is always welcome! Thanks for bringing these gorgeous savoury cakes – I’m hiding a couple to take home to my son – shhh!

  2. I actually love healthy foods and am always looking for delicious recipes like this! I am so glad you decided to bring this to Fiesta Friday this week. So since it is healthier food does that mean I can have an extra serving? 😉

  3. Healthy is good Nancy, so thank you for this recipe!
    I always have a glut of courgettes late summer, so have put this post in a file so the recipe is to hand when I need it… can’t wait!
    Emma 🙂

    • You’re very welcome, Emma. I’ll definitely be making this through the growing season this summer, too. Thanks for taking the time to comment! Hope you have a wonderful weekend. 🙂

  4. Finally made it over to your Zucchini Farro Cakes! LOVE these! What a great way to use farro, which we have been enjoying these days. You really plated it nicely and your platter is gorgeous. Very attractive and a lovely dish to bring to the table.

    • What nice compliments…thank you so much! That platter, ironically, is southern living, hahhah. 😀
      This turned out to be a dish I could truly feel good about eating!

  5. Nancy, these are perfect! I love healthy foods and need to be reminded of them often so keep posting them. I really enjoy farro and zucchini and think the goat cheese and tomatoes are nice accompaniments to those flavors. And all those herbs! Yum!

    • Yes, I need to be reminded often too! It’s just too easy to reach for those cookies. 😉
      I’ll definitely make these little morsels of goodness again! Have a great weekend, Ngan!

  6. Wow Nancy! Send some my way! Every last part of this sounds so good! And your pics are great too! Funny, I brought something to Fiesta Friday that I was wondering if the others would accept as well….hehehe. I didn’t bring a dessert like I normally do. 🙂

    • Did you get them yet? 😉 I just finished nourishing myself with another helping…and I still love them today.
      I just visited your Italian casserole…looks absolutely delicious!

  7. It seems that we are both bringing similar dishes to the party this week? It seems the weekend laziness mood has kicked in early for the both of us. I especially your accompaniment with goat cheese (as I love it so much) and the roasted tomatoes from your garden! 🙂 Similar yet such different recipes, love it!

    • I just visited your post…and I see what you mean! We are certainly in-sync this week. Such a happy coincidence. 🙂
      The little dab of the herbed goat cheese really adds wonderful flavors to these cakes. I was pleasantly surprised with the entire dish. It being healthy is a great little bonus.
      ….I’ll trade you some of mine for yours!

  8. Fiesta Fridays can be indulgent and healthy, too! 😀

    I had a little experiment on a recipe few hours ago and it was, I don’t know – I don’t know how to describe it. I remember it ‘coz it looked like your zucchini cakes.

    Your zucchini cakes look a far better than mine. I assure you that the lovely people of FF15 will not mind you bringing these treats packed with healthy goodness. 😉

    Enjoy FF15, Nancy! ❤

  9. I’m so happy you’re bringing these to the party! Zucchini is one of my absolute favorite vegetables and these look delicious. I made something similar but I love that you added farro to yours. And with those tomatoes on top…mmmmmm!

    • Thanks, Alex, I’m happy to offer them to the party-goers! The farro certainly adds a whole new dimension to these. I’ve only made zucchini cakes in the past with potatoes (which I really like, too). The farro seems to make these more filling…more of a complete meal. Which I’m game for…I can add a salad and dinner is served.

  10. I’ve made something like this before but they didn’t look as good as yours…great recipe Nancy! Thanks for bringing them to fiesta Friday 🙂

    • Thanks, Jess…it’s my pleasure to offer them at FF! I’ve made zucchini and shredded potato cakes before, but implementing farro was a totally new concept for me.

  11. Pingback: Fiesta Friday #15 | The Novice Gardener

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