Easy Zucchini and Farro

Boil the farro:
1 In a large pot, bring 8 cups of water to a boil. Once boiling, add 1 teaspoon salt and the farro. Cook for 30 minutes until tender. Drain and rinse, then set aside.
Prepare ingredients:
3 As the farro cooks, prepare the remaining ingredients and set them aside.
Sauté the aromatics:
5 Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the sliced fennel and onion and season with salt and pepper. Sauté for 10–15 minutes, stirring regularly, until the fennel and onion begin to deepen in color. 
13 Turn the heat to medium-low and continue sautéing for an additional 5–6 minutes until they reach a golden brown, adjusting the heat as needed to avoid burning them. Add more salt if needed, and then add garlic powder, onion powder, and crushed red pepper to taste.
Cook the zucchini:
7 Add another teaspoon of extra virgin olive oil if the pot is dry. Add the zucchini and cook for 8–10 minutes over medium heat. Season with salt and pepper.
Finish the farro:
9 Add the remaining 1 tablespoon extra virgin olive oil. Add the farro and stir to combine with the vegetables. Cook for 1 minute.
10 Add the spinach, basil, and lemon juice. Toss to combine and cook for an additional 3–4 minutes until the spinach wilts. Taste and add more salt, pepper, or crushed red pepper to taste. Turn off the heat.
To serve:
12 Spoon the farro onto a large serving platter. Garnish with fennel fronds and more basil leaves. Enjoy!