1⁄2 cup farro, soaked in water in refrigerator overnight (TIP: Soak farro in enough water to cover.)
4 zucchini, trimmed and halved lengthwise
12 oz lean ground turkey
1⁄2 cup diced yellow onion
4 tsp dried oregano
1 cup seeded and diced plum tomatoes
1 tbsp balsamic vinegar
3 tbsp fresh basil, finely chopped, plus additional for garnish
2 tbsp unsalted pepitas (aka pumpkin seeds)
1 1⁄2 oz mozzarella cheese, shredded
Preheat oven to 475°F. Drain farro and transfer to a medium saucepan with 11⁄2 cups water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 10 minutes, until tender. Drain excess water.
Meanwhile, in a large nonstick skillet, bring 1 inch water to a gentle simmer. Add zucchini and cook until slightly softened, about 5 minutes. Remove zucchini from skillet and with a small spoon, scrape out and reserve flesh. Place zucchini skin side down in an 8 x 10-inch baking dish.
Drain water from skillet and wipe dry, then heat on medium-high. Add turkey and cook, breaking up with a wooden spoon, for 2 minutes. Add onion, oregano and reserved zucchini flesh and reduce heat to medium. Sauté, stirring often, until turkey is almost cooked through, about 5 minutes. Stir in farro, tomatoes and vinegar and sauté for 2 to 3 more minutes; stir in 3 tbsp basil. Spoon mixture into zucchini halves. Top with pepitas and cheese and bake for 5 to 10 minutes, until cheese melts. Garnish with additional basil.
TIP: Didn’t soak your farro overnight? Simply cook as directed, but simmer for 20 more minutes.
Grated zucchini adds extra juiciness and a slight sweetness to these crowd-pleasing sliders. While the brilliant pink hue of our beet tzatziki might seem surprising, the method of swapping out cucumber for beets is quite traditional in certain regions of the Mediterranean. If the pink is too much, though, opt for golden beets.