Zucchini Stuffed with Farro, Goat Cheese and Walnuts
(from Piatto Unico, by Toni Lydecker)
Course
Main Dish
Cuisine
Italian
Prep Time45minutes
Cook Time45minutes
Total Time1hour30minutes
Servings4servings
Ingredients
Sea salt or kosher salt
¾cuppearled farro or barley
4large zucchini
1tablespoonunsalted butter
2tablespoonsextra virgin olive oil
2shallots or half a small onionfinely chopped
¼cupwalnutstoasted and broken in pieces
1tablespoonfresh thyme leaves or ½ teaspoon dried thyme
Freshly ground black pepper
2 to 3ouncesgoat cheese or semi-soft sheep’s milk cheesefeta is fine
2cupsprepared or homemade marinara sauce
Instructions
Combine 1 1/2 cups water and ½ teaspoon salt in a small saucepan. Bring to a boil; add the farro; adjust the heat to a simmer and cook until tender and all of the liquid has been absorbed, about 20 minutes.
While the farro is cooking, cut off and discard the zucchini ends. Halve the zucchini lengthwise. Fill a large, broad saucepan with 1 inch water and bring to a simmer. Lay the zucchini halves flat in a steamer insert, cover and steam until a knife penetrates easily, about 10 minutes. Transfer the zucchini to a cutting board or other work surface. Cool until they can be handled.
Preheat the oven to 350°F. With a spoon, scoop out the zucchini pulp, leaving a shell about ½ inch thick. Sprinkle the zucchini insides lightly with salt. Roughly chop the pulp.
Melt the butter with the olive oil in a medium skillet over medium heat. Saute the shallots until golden. Add the zucchini pulp and cook briefly. Add the farro, walnuts and thyme. Fold in the goat cheese. Season with more salt, if needed, and pepper.
Preheat the oven to 350F. Spread the marinara sauce over the bottom of a large rectangular casserole dish. Spoon some of the farro-goat cheese mixture into a zucchini shell, pressing lightly in order to mound more on top. Place it in the casserole dish and repeat with the other zucchini.
Bake the stuffed zucchini until heated through and lightly browned on top. Spread some of the marinara sauce over the bottom of dinner plates or shallow soup bowls. Top with two zucchini halves per serving.