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You will love these healthy zucchini farro fritters! They are perfect for an easy, filling lunch or dinner!

Zucchini Farro Fritters

It’s definitely that time of the year again when many of us find ourselves with more zucchini than we know what to do with. These delicious Zucchini Farro Fritters use a whole pound, so fear not!

I have no particular reason to have this overabundance of zucchini problem given that I live in a high-rise condo and can’t be trusted to keep any plant alive! (My Mother-in-Law even adopted my African Violets. And by adopted, I mean rescued.) And yet, I find myself with several bags of zucchini in the fridge each and every week.

Zucchini Farro Fritters
Butternut Squash Chili Vegan in white bowl.
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This zucchini problem is very similar to the aforementioned Butternut Squash Syndrome with the key difference being that I actually use them! I kicked off the season with these Zucchini Farro Fritters and slow roasted tomatoes several weeks ago but I’ve been too high on sugar to actually post them.

They are healthy and filling and make a perfect lunch or dinner!

Before making these cakes I had never tried farro before, but now I am hooked! It’s a chewy, rich grain that I think is way better than rice! I even used it in my latest favorite salad.

I must admit that I was a tad bit skeptical of a vegetarian, zucchini based patty, but Cooking Light really came through with a win. They are delicious: a great summer alternative to veggie burgers.

And the slow-roasted tomatoes! Boy do I love roasted tomatoes! I can take or leave fresh tomatoes but once baked in the oven, I cannot resist!!! If you love them half as much as I do, I suggest you double the recipe below!

You can easily prepare the patties the day before you need them and cook them right before serving, or you can precook them and then reheat in a skillet as needed! I also froze some and have been cooking them in a skillet over low heat whenever I want an easy, vegetarian lunch or dinner!

Zucchini Farro Fritters
5 from 1 ratings

Zucchini Farro Fritters with Slow Roasted Tomatoes

You will love these healthy zucchini farro fritters! They are perfect for an easy, filling lunch or dinner!
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 6 people


For the Tomatoes:

For the Cakes:

  • 3 ½ cups shredded zucchini
  • 1 teaspoon kosher salt divided
  • 2 cups cooked farro
  • 1 cup fresh breadcrumbs I used Italian seasoning
  • 3 tablespoons finely chopped green onions
  • 3 tablespoons whole-wheat flour
  • 1 tablespoon chopped fresh thyme
  • 3 large eggs lightly beaten
  • 2 garlic cloves minced
  • 2 tablespoons extra virgin olive oil divided
  • Goat’s cheese for serving


Prepare the tomatoes:

  • Preheat the oven to 250° and line a baking sheet with foil. In a medium bowl combine all the ingredients for the tomatoes.
  • Arrange tomatoes in a single layer on baking sheet and bake for 3 hours or until very tender. Stir them occasionally. If the thought of having your oven on for 3 hours in the summer makes you want to go back to bed, you can definitely roast these for 20 minutes in a 400° oven and they will be almost as good!

Prepare the Fritters:

  • Line a medium bowl with cheesecloth and combine zucchini with ½ teaspoon salt in the bowl on top of the cloth. Let stand for 10 minutes. Gather up the edges of the cheesecloth and squeeze the zucchini with all your might until barely moist. This is a great way to take out some aggression or just dance around.
  • In a large bowl combine zucchini, ½ teaspoon salt and the next 8 ingredients in a large bowl. Let stand 5 minutes. Shape the mixture into 12 equal patties. It helps if you wet your hands first.
  • Heat a large skillet (I used cast iron, but you know me, I can’t get enough!) over medium heat until hot, add several teaspoons of oil, and 4 patties. Cook 4 minutes on each side or until golden. Repeat with the remaining patties.
  • Serve with tomatoes and goats cheese.


Recipe adapted from Cooking Light Magazine, April 2014 Edition


Serving: 2fritters | Calories: 315kcal | Carbohydrates: 41g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 802mg | Potassium: 788mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1468IU | Vitamin C: 44mg | Calcium: 99mg | Iron: 3mg
Course: Appetizer
Cuisine: American
Calories: 315
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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  1. Lindsey,

    I’ve been wanting to try farro in a recipe. Think this will be a good one to try since there is always an abundance of zucchini around.

  2. I’ve never tried farro before either and now you’ve got me putting it on my list of to tries! These are fantastic looking zucchini fritters and will be making!

  3. Yummy. I love zucchini and can’t get enough of them all year round. I want some. I am starving right now (what else is new, right?). What kind of sauce do you eat this with? It looks quite hearty and delicious.

    1. Of course you’re starving! You should make these because they are pretty good as leftovers or thawed from frozen and then warmed in a pan again. Good for a busy girl like you! I ate them with warmed goats cheese and tomatoes! Nothin’ fancy.

  4. What a perfect combination of ingredients. Farro is such a versatile grain and I love that you included it. Awesome recipe, Lindsey!

    1. Thanks, Bill! I love farro! It’s so meaty in texture. I just can’t get enough! Wish my husband felt the same way! lol!

  5. These fritters look delicious! Such a great way to use up zucchini and those roasted tomatoes…I could eat a pan full!
    I’d love to have this for lunch. Pinning

  6. I’ve never cooked with farro before but these look absolutely delicious! I’m definitely saving the recipe 🙂

  7. I love the sound of this Lindsey! You can’t go wrong with this combination of flavors, and I love the creative use of farro.