fresh+healthy
58 VegNews SUMMER 2019
Farro-Stuffed
Zucchini Boats
These boats make for a filling summer meal
thanks to farro—a chewy, substantial grain,
but don’t be afraid to experiment with barley,
freekeh, or wheat berries in its place.
Serves 4
For the filling:
2 cups water
1 / 4 cup grapeseed oil, divided
1 teaspoon salt, divided
1 cup farro
4 medium zucchini
2 teaspoons maple syrup
2 teaspoons sherry vinegar
or red wine vinegar
2 teaspoons extra virgin olive oil
3 / 4 teaspoon black pepper, divided
1 small brown onion, finely diced
3 garlic cloves, finely diced
1 cup finely diced red bell pepper
1 cup finely diced carrot
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped
fresh parsley
2 tablespoons finely chopped fresh mint
1 / 4 cup fresh lemon juice
Zest of 1 lemon
3 / 4 cup chopped cherry tomatoes
1 / 4 cup roughly chopped pistachios- In a medium saucepan, bring water to
boil. Add 1 teaspoon grapeseed oil and
(^1) / 2 teaspoon salt. Add farro and cook
according to package instructions.
Drain and set aside.
Zucchini Zeal
All aboard! These filling zucchini boats are brimming with fresh herbs,
crunchy pistachios, and plenty of bright, lemony flavor.
by HEATHER BELL & JENNY ENGEL
photo by KRISTY TURNER