Baked Farro & Zucchini Gratin with Fresh Mozzarella

Ingredients

• 1/2 cup farro, uncooked
• 1 tbsp olive oil, divided
• 1 cup zucchini, thinly sliced into rounds
• 1/2 cup carrot, thinly sliced into rounds
• 1/4 tsp hing, bloomed
• 1 tbsp green onions (green parts only), sliced
• 1/3 cup parmesan cheese
• 1 egg
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh chives, chopped
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/4 tsp salt, divided
• 1/2 cup fresh provolone, shredded
• 1/4 cup panko breadcrumbs

Instructions

1. 1Preheat oven to 400°F. Cook farro in salted water according to package directions, about 20–25 minutes, until tender; drain and set aside.
2. 2Heat 1/2 tbsp olive oil in a skillet over medium heat. Add the hing and bloom for 10 seconds. Add zucchini and carrot; cook 5–6 minutes until just softened. Add green onions in the last minute. Season with a pinch of the salt.
3. 3In a bowl, whisk parmesan, egg, basil, chives, thyme, and remaining salt until smooth.
4. 4Fold in the cooked farro and sautéed vegetables until combined.
5. 5Grease two 10–12 oz ramekins (or one small 8x8-inch dish) with the remaining 1/2 tbsp olive oil. Divide the mixture between them.
6. 6Top with torn provolone and panko breadcrumbs.
7. 7Bake 20–25 minutes, until golden and set. Rest 5 minutes before serving.