For this creative recipe, you’ll be stuffing tomatoes with nutty farro and fresh herbs. Perfect served with grilled fish or on a bed of greens, for lunch or dinner.
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1 cup cooked (and cooled) farro
1 small zucchini, grated (about 1 cup)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons grated Parmesan
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 medium beefsteak tomatoes
- Heat the oven to 350°F.
- Rinse and drain farro. Place in a pot and add enough water to cover. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.
- In a large bowl, combine the farro, zucchini, basil, parsley, Parmesan cheese, olive oil, salt and pepper. Stir well to combine.
- Using the tip of a paring knife, cut out the top and core of each tomato. Scoop out the seeds and discard. Flip the tomatoes and trim off the undersides so the tomatoes sit perfectly flat. Save the undersides to top each tomato after filling. Finally, fill the tomatoes with the farro mixture.
- Place the tomatoes in a baking dish and bake 35-45 minutes, until the tomatoes are tender.
Total fat 5g
Saturated fat 1g
Dietary fiber 5g
Added sugar 0
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness