In a sauce pan, combine farro with 1 cup water. Bring to a boil and cover. Lower the heat and simmer for 10 minutes. Remove from heat once all liquid has been absorbed.
In a sauté pan, add 1 teaspoon olive oil. Heat gently on medium heat and add the garlic. Sauté until it starts to caramelize, about 1 minute. Add the zucchini and sauté until the zucchini just tarts to caramelize. Remove from heat and set aside. Be careful not to overcook as you don’t want soggy zucchini.
In a serving bowl, combine the cooked farro, zucchini, feta, mint, lemon juice and 1 teaspoon olive oil to coat. Mix gently so that all flavors are combined.
Garnish with lemon zest and last few pieces of mint and enjoy.