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A skillet of warm farro mixed with diced zucchini and softened onion
lunch

Zucchini and Farro Salad

Warm farro tossed with garlicky sautéed zucchini — hearty, simple, quick.

20 min4 servings190 cal
Fiber (4g) — supports steady energy and fullnessWhole grain farro — linked to lower blood sugar response compared to refined grainsVitamin C (zucchini) — supports immune function and collagen synthesis
Why it's good for you

Farro is a whole grain that digests more slowly than white rice or pasta, which helps keep blood sugar more stable after a meal. Zucchini adds volume and vitamins A and C without much caloric weight. Together they make a filling lunch that won't leave you flat an hour later.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped Vidalia onion
  • 1 tablespoon chopped fresh garlic
  • 2 cups diced zucchini
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup cooked farro

Steps

  1. Heat the olive oil in a 12-inch sauté pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
  2. Add the garlic and cook for 1 more minute.
  3. Add the zucchini, salt, and pepper. Stir to combine.
  4. Add the farro and sauté until everything is heated through and the farro is warmed, about 3 minutes. Serve warm.

Inspired by Skinny Liver — Kristin Kirkpatrick. Rewritten in our own words.

Nutrition (estimated, per serving)

190
Cal
5g
Protein
28g
Carbs
7g
Fat
4g
Fiber

Eat one good enough thing a day.