ZUCCHINI, BACON
& FARRO WITH
PARMESAN TOPPING
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 55 MINUTES
6 thick slices bacon, diced
1 clove garlic, minced
4 zucchini, chopped or cut into rounds
salt and pepper
¾ cup cooked farro
½ cup sodium-reduced chicken broth
1 tbsp chopped fresh rosemary
1 tomato, diced
1 cup finely grated Parmesan cheese
½ cup plain bread crumbs
½ cup all-purpose flour
¼ cup unsalted butter, melted
In large skillet, cook bacon over medium
heat until just crispy, about 4 minutes.
Stir in garlic. Add zucchini; season with
salt and pepper. Cook, stirring occasionally,
for 8 minutes. Add farro, broth, rosemary
and tomato; mix well.
Preheat oven to 350°F. Mix together
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Spoon zucchini mixture into 11- x 7-inch
baking dish; sprinkle with bread crumb
mixture. Bake until top is browned, about
20 minutes.
PER SERVING about 455 cal, 32 g pro, 22 g total fat (12 g
sat. fat), 32 g carb (5 g dietary fibre, 8 g sugar), 95 mg chol,
1,200 mg sodium.DID YOU KNOW?
Farro is a grain (a wild cousin of
wheat) grown mainly in Italy. Its flavour
is similar to barley, with a nutty taste
and slightly chewy texture.CANADIAN LIVING NOVEMBER 2019 | 97