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    Home » Food

    Italian Farro with Zucchini and Corn

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    By Pina Bresciani ⁠— August 27, 2023 (updated February 6, 2025) — 1 Comment

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    Italian farro salad with corn and zucchini in a plate with a napkin to the side

    Italian Farro with zucchini and corn is a delicious dish that is a great alternative to using pasta or other grains. When you're looking to switch things up, this mix of farro, zucchini, and corn offers amazing flavors, with a nice nutty and chewy texture. This dish is so flavorful, you might just have it on repeat for the rest of summer!

    Italian farro salad with zucchini and corn in a plate topped with fresh basil and mint

    When the days get warmer (and then hotter) I'm always looking for ways to make refreshing dishes. I also like to look for ways to use other ingredients - don't get me wrong, I'd make pasta every day of the week, but sometimes it's nice to work with alternatives, especially in the summer when I'm looking to prepare dishes to eat later, or even out for a picnic.

    That's why I really enjoy making this summer farro salad. Using farro is a great alternative to rice or pasta, and it's fun to explore ways to use this ancient grain. Also, making this dish with incredible seasonal ingredients really makes it stand out! For example, this dish uses zucchini, corn, lemon juice, lemon zest, parmesan cheese, and basil and mint.

    When combined, you get an amazing blend of flavors in every bite that is unique, and perfect for the summer. And, you'll have a new dish that uses an ancient grain, which is always great to have in your recipe index!

    Why you Should Make Italian Farro with Zucchini and Corn

    • It can be made ahead of time - as you can serve this dish warm, at room temp, or cold, you can make in advance which always helps save time!
    • It's delicious - this dish has a delightful nutty flavor, a pleasantly chewy texture, and sweetness from the corn and zucchini. Plus the basil and mint give a nice finishing tone that makes the dish so refreshing.
    • It's a great alternative - The use of farro is a great alternative when you're looking for something other than pasta and rice.

    What is Farro?

    Farro is an ancient grain commonly enjoyed in Italy. In fact, depending on the species, in Italy, the farro grain is known as farro grande (spelt), farro medio (emmer), and farro piccolo (einkorn).

    The most common form of farro in Italy is the emmer variety. This variety has a sweet, nutty flavor, and with its texture, works well in salads.

    What Does Italian Farro Taste Like?

    As mentioned, farro has a nutty flavor, and somewhat similar to brown rice. Because it also has a chewy texture, it makes for a satisfying eating experience. Also described as rich and hearty, farro tastes distinctly different from other grains. While having a nutty flavor, it also has a relatively neutral flavor profile overall, which means farro could be used in a versatile way.

    Ingredients

    • Farro - the ancient grain that forms the base of this dish.
    • Olive oil - to coat the ingredient, help bring them together, and ensure the dish isn't dry.
    • Fresh corn - the fresh corn a touch of sweetness.
    • Zucchini - zucchini adds further sweetness and depth to complement the corn.
    • Parmesan - for some added saltiness and flavor.
    • Mint - the mint adds a wonderful burst of freshness.
    • Basil - this adds to and completes the flavors of the dish.
    Italian farro salad ingredients - corn, farro, zucchini, onion, parmigiano, lemon, olive oil, salt, pepper, mint, basil

    How to Cook Farro

    To cook farro, you'll bring a pot of water to boil, then add the farro to the boiling water for about 30 minutes, or until tender (depending on your preference, you may like it a bit more al dente). Once ready, drain and mix with your favorite ingredients (this recipe uses corn, zucchini, lemon, parmesan, basil and mint).

    How to Make Italian Farro with Corn and Zucchini

    First, cook the farro in boiling water.

    In a medium pan, heat olive oil. Add the corn kernels, and season with salt and pepper. Cook the kernels in the pan for 6-7 minutes, or until slightly charred.

    Italian farro salad process - sauteed corn kernels in a pan

    Remove the corn from the pan. Set aside.

    In the same pan, heat up 3 tablespoon of olive oil. Add the sliced zucchini, season with salt and pepper. Cook zucchini for 8 minutes. Add in the onion. Continue cooking for 7-12 minutes, until the zucchini are tender.

    italian farro salad process- sauteed zuchcini in a pan

    Add the farro and corn to the pan with the zucchini. Stir.

    Add in the parmigiano, lemon juice, lemon zest, mint and basil. Stir again. Serve and enjoy!

    Italian farro salad process - Italian farro in a pan with zucchini and corn

    How to Store

    For this dish, you can eat it as soon as it is ready, or you can store in an airtight container in the refrigerator for 2-3 days. If storing before eating, when ready to eat, spoon portions into individual servings and enjoy cold. If you prefer to eat warm, heat on stove with a bit of olive oil in a pan, or in the microwave until desired warmth.

    FAQs

    What is farro?

    Farro is a category of ancient grain, which includes Einkorn, Emmer, and Spelt. It is a chewy and nutty-falvored grain. It has been used for thousands of years, and commonly used in Italy and the Middle East.

    Is farro a grain or wheat?

    Farro is considered an ancient grain that comes from three different types of wheat: Einkorn, Emmer, or Spelt.

    How do Italians eat farro?

    Lots of ways! Italians use it in salads or soups, and can also make "farrotto", which combines the creaminess of traditional risotto with the nutty flavor and firm texture of farro.

    Italian farro salad with zucchini and corn in a plate with a fork to the side

    Top tips

    • This dish can be enjoyed warm, at room temperature or cold

    More Italian Summer Recipes

    • Easy Arugula Pasta Salad
    • Arugula Salad with Roasted Chick Peas and Avocado
    • Lemony Ricotta Pasta with Zucchini and Arugula

    If you’ve tried making this Italian Farro with Zucchini and Corn recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.

    Recipe

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    Italian Farro with Zucchini and Corn

    Italian Farro with zucchini and corn is a delicious dish that is a great alternative to using pasta or other grains. When you're looking to switch things up, this mix of farro, zucchini, and corn offers amazing flavors, with a nice nutty and chewy texture.
    Course Salad, Side Dish
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Servings 4 people
    Calories 387kcal
    Author Pina Bresciani

    Ingredients

    • 1 cup farro rinsed
    • ¼ cup olive oil divided
    • 2 corncobs
    • 3.5 cups zucchini sliced
    • ½ cup white or yellow onion diced
    • Juice of half lemon
    • Zest of one lemon
    • ¼ cup parmigiano reggiano grated
    • 2 tablespoon fresh basil chopped finely
    • 2 tablespoon fresh mint chopped finely
    • salt to taste
    • pepper to taste

    Instructions

    • Fill a medium sized pot with water and let it come to a boil. Salt the water. Add in the farro, and let it simmer on medium heat for about 30 minutes, or until tender. Drain and set aside. 
    • While the farro is cooking, cut the the corn kernels off of the cobs. You should end up with about 1.75 cups of kernels.
    • In a medium pan, heat 1 tablespoon olive oil. Add the corn kernels, and season with salt and pepper. Cook the kernels in the pan for 6-7 minutes, or until slightly charred.
    • Remove the corn from the pan. Set aside.
    • In the same pan, heat up 3 tablespoon of olive oil. Add the sliced zucchini, season with salt and pepper. Cook zucchini for 8 minutes. Add in the onion. Continue cooking for 7-12 minutes, until the zucchini are tender.
    • Add the farro and corn to the pan with the zucchini. Stir.
    • Add in the parmigiano, lemon juice, lemon zest, mint and basil. Stir again. Serve and enjoy!

    Recipe Notes

    This dish can be enjoyed warm, at room temperature or cold
    Nutrition Facts
    Italian Farro with Zucchini and Corn
    Amount Per Serving
    Calories 387 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Trans Fat 0.003g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Cholesterol 4mg1%
    Sodium 122mg5%
    Potassium 597mg17%
    Carbohydrates 53g18%
    Fiber 10g42%
    Sugar 7g8%
    Protein 10g20%
    Vitamin A 520IU10%
    Vitamin C 25mg30%
    Calcium 119mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Anna Snider says

      August 28, 2023 at 3:09 pm

      Hello Piña,sounds great,I will try it for sure.Grazie.Anna

      Reply

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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