1 kg of zucchini
250g of uncooked Mount Zero Farro or 4 cups of cooked Farro
300g of feta, crumbled
1 bunch of mint chopped
1 bunch of parsley chopped
2 spring onions finely chopped
1 ½ cups of Besan (chickpea flour)
6 organic eggs
2 tsp of Pink Lake Salt and pepper to taste Mount Zero Olive Oil for frying