ingredients

• 4 zucchinis (or as many as you want!), cubed
• 1-2 cups frozen corn
• 1-2 onions, diced
• 6 cloves garlic, diced
• 14oz farro

instructions

1. Prepare the Onions:
   • Slice the onions thinly.
   • In a large skillet over low heat, add the sliced onions.
   • Season with salt and pepper to taste.
   • Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are caramelized. This process may take about 15-20 minutes to ensure the onions are fully caramelized without burning.
   • Add minced garlic to the caramelized onions, stirring for about 1-2 minutes until the garlic is fragrant. Avoid burning the garlic.
   • Transfer the caramelized onions and garlic mixture to a bowl and set aside.
2. Cook the Farro:
   • In a large pot, bring water to a boil. Season the water with salt as if you were cooking pasta.
   • Add the farro to the boiling water and cook until it is al dente, following the package’s instructions for exact cooking time, usually about 20-30 minutes.
   • Once cooked, drain the farro and set it aside.
3. Caramelize the Zucchini:
   • Slice the zucchini into half-moons or rounds, depending on your preference.
   • In the same skillet used for onions (now empty), heat it over medium heat.
   • Add the sliced zucchini to the skillet, seasoning with salt and pepper.
   • Cook the zucchini, stirring occasionally, until it begins to brown and caramelize, about 8-10 minutes.
4. Combine with Corn and Farro:
   • Once the zucchini is caramelized, add corn (fresh, frozen, or canned and drained) to the skillet.
   • Stir in the cooked farro and the set-aside caramelized onions and garlic.
   • Toss everything together over medium heat until well combined and heated through.