For this inventive recipe, you’ll be stuffing tomatoes with nutty farro and recent herbs. Excellent served with grilled fish or on a mattress 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 recent basil 2 tablespoons chopped recent flat leaf parsley 2 tablespoons grated Parmesan 1 tablespoon further virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly floor black pepper four medium beefsteak tomatoes
Warmth the oven to 350°F.
Rinse and drain farro. Place in a pot and add sufficient water to cowl. Carry to a boil; scale back warmth to medium-low and simmer 30 minutes. Drain off any extra water.
In a big bowl, mix the farro, zucchini, basil, parsley, Parmesan cheese, olive oil, salt and pepper. Stir nicely to mix.
Utilizing the tip of a paring knife, minimize out the highest and core of every tomato. Scoop out the seeds and discard. Flip the tomatoes and trim off the undersides so the tomatoes sit completely flat. Save the undersides to prime every tomato after filling. Lastly, fill the tomatoes with the farro combination.
Place the tomatoes in a baking dish and bake 35-45 minutes, till the tomatoes are tender.
Energy 157 Whole fats 5g Saturated fats 1g Protein 6g Carbohydrate 22g Dietary fiber 5g Sugar 7g Added sugar zero Ldl cholesterol 3mg Sodium 209mg
Recipe developed by cookbook creator Sara Quessenberry for Cleveland Clinic Wellness