If you’ve ever hosted a holiday dinner, you know the struggle: one guest wants turkey, another is vegetarian, and someone else is vegan (and gluten-free, of course). You need a dish that can compete with turkey while meeting all the dietary requirements.

That’s where this Quinoa Stuffed Acorn Squash recipe comes in. I came up with it when my best friend showed up with her new boyfriend to last year’s Thanksgiving dinner, who happens to be vegan. And let me tell you, it served its purpose.

It worked beautifully as a plant-based holiday main dish for him, while the rest of the crowd enjoyed it as a side dish with turkey. The good news is that you can serve it warm, at room temperature, or cold, making it a no-fuss recipe that checks all the boxes.

Ingredients You’ll Need

This is one of those recipes that includes all the best festive fall ingredients. The full list with exact amounts is in the recipe card below, but here are a few helpful notes from my recipe testing:

Acorn squash: While it may be available year-round in most grocery stores, it is at its peak in the fall and winter months. To choose the best squash, look for a mix of dark green and orange skin colors that look slightly dull (not shiny). It should feel firm and heavy. You can use traditional green acorn squash or try white, golden, or even carnival squash. 

Quinoa: Use the type of quinoa you prefer, such as white, red, black, or a mix of all three. You can cook quinoa on the stove, make microwave quinoa, or even make pressure cooker quinoa for a hands-off method. If you are not a fan of quinoa, you can swap it with cooked wild rice, farro, or couscous.

Apples:  I love using Fuji apples here, but Gala and Honeycrisp also work. If you like a tangier bite, go for Granny Smith. You can also swap the apples for pears for a sweeter bite.

Dried Fruit: I prefer dried cranberries for this recipe, but I like to chop them so they are easier to chew. You can also mix it up with other dried fruits, such as chopped apricots or dates.

Nuts: Pecans are my favorite here, but you can use walnuts, almonds, or whichever nut you prefer. 

For a nut-free option, try toasted pumpkin seeds or sunflower seeds. I usually opt for roasted nuts for extra flavor, but raw ones also work well.

Herbs: I am using fresh parsley, but you can also add other fresh holiday herbs like thyme, sage, or rosemary. During the fall, stores like Trader Joe’s often have holiday herb bundles, and they work perfectly here.

How to Make Roasted Vegan Stuffed Acorn Squash

From start to finish, this vegan stuffed squash takes less than an hour to make. The process consists of three parts: roasting the acorn squash, preparing the quinoa and apple filling while it bakes, and filling the roasted squash with the stuffing. Here’s how I do it: 

Step 1 – Cut the Acorn Squash: You should exercise extreme caution when cutting acorn squash, especially if you have kids around. Start with a sharp knife to make the job easier and safer. 

First, cut a thin slice off the bottom so it can sit flat on your cutting board. Then cut from top to bottom vertically, pressing the tip of the knife into the center and working your way down until you have two halves. 

Lastly, scoop out the seeds and stringy bits inside. You can toss these or bake them; they make a delicious crunchy snack. 

Step 2 – Season and Roast the Squash: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. 

Mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper in a small bowl. Brush the cut sides of the squash with a little olive oil and sprinkle it with the spice mixture.  

Place the acorn squash halves cut-side down to help the edges caramelize and keep the flesh tender. Roast for about 40 minutes, until you can easily slide a fork through the meat. Your kitchen will smell heavenly while these are baking.

Step 3 – Make the Quinoa Filling: While the squash is roasting, sauté the onion and celery in a pan over medium-high heat until softened for 8-10 minutes, stirring frequently.

Then, add the apples and cook until they’re just soft enough, but not mushy. Stir in the garlic, cooked quinoa, cranberries, and pecans. Let it sit so the quinoa absorbs all the flavors, and add the parsley at the very end.

Step 4 – Assemble and Serve: Remove the roasted acorn squash halves from the oven and let them cool for 10 minutes. Then flip and fill each half with the quinoa mixture.

The acorn squash filling/stuffing recipe below yields 3-4 cups of filling. If you have leftovers, you can enjoy them as a side dish or a quick lunch the next day. It can also be served as a standalone side dish.

You can serve your filled acorn squash right away, or optionally, for a crispy, golden topping, return the stuffed squash to the oven and bake for an additional 10 minutes until the pecans are toasted and the quinoa looks golden brown. Garnish with fresh parsley, pomegranate arils, and your preferred toppings before serving.

Make Ahead, Storage & Reheating & Instructions

I love making this stuffed vegan squash recipe not only because it is a feast for the eyes, but also because you can easily prepare it ahead and serve it warm or cold, making it easy to incorporate into your holiday meal prep schedule.

Make Ahead: You can prepare the quinoa stuffing 1-2 days in advance, bring it to room temperature, and store it in an airtight container in the fridge. You can also roast the squash halves a day ahead, let them cool to room temperature, and refrigerate. When you are ready to serve, reheat the filling, stuff the squash, and warm them in the oven at 275°F (135°C) until heated through.

Alternatively, you can assemble the whole thing a day in advance, bring to room temperature, and store it in an airtight container. An hour before serving, you can reheat it in a low-heat (275°F (135°C)) oven for 15 minutes, or until heated through.

Storage: After the stuffed squash has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. The leftovers make the most delicious lunch the next day.

Freezing: While you can technically freeze baked acorn squash, I don’t recommend it. It causes the squash to release extra water when thawed, resulting in a mushy texture and minimal flavor.

What to Serve with Quinoa-Stuffed Acorn Squash

This quinoa stuffed squash is one of those recipes that can play more than one role on your holiday table. You can enjoy it as a main dish for a vegetarian or vegan dinner, or serve it as a side alongside your favorite holiday mains. Here are a few of my favorite pairings:

• With a veggie side: Pair it with my Maple Balsamic Brussels Sprouts for a sweet and savory combination that will feel elevated without the extra work.
• With a holiday salad: My Harvest Salad Recipe includes kale, apples, dried figs, pomegranate arils, and pecans. It’s the perfect colorful salad to add to your Thanksgiving or Christmas table.
• With cranberry sauce: A scoop of my Cranberry Sauce with Maple Syrup adds just the right touch of tartness and sweetness to balance the richness of the squash.
• With meats: Serve this stuffed acorn squash with quinoa alongside Herb Roasted Turkey, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin for a complete holiday spread.

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Other Acorn Squash Recipes You Might Like

If you enjoyed this vegan acorn squash recipe, you might like these other fall favorite squash recipes:

• If you are craving a fall salad, try my Acorn Squash Salad. Made with arugula, pepitas, cranberries, goat cheese, and pomegranate seeds, it has everything you crave during the holiday season.
• Another reader favorite squash recipe is my Roasted Acorn Squash Slices! It takes the basic acorn squash but turns it into an easy side dish with a quick maple-cinnamon glaze.

Photos by Tanya Pilgrim.

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Quinoa Stuffed Acorn Squash Recipe

Tender roasted squash halves filled with a savory-sweet quinoa stuffing of apples, cranberries, pecans, and fresh herbs. Vegan, gluten-free, and make-ahead friendly, this is the perfect holiday main or side dish.

Course Side

Cuisine American

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 large acorn squash cut in half and seeds removed

To Make the Stuffing:

• 1 tablespoon olive oil
• 1 onion medium-size / chopped (~1 1/4 cup)
• 3 stalks celery chopped (~3/4 cup)
• 1 apple peeled and cut into small ½ inch cubes
• 2 cloves garlic minced
• 2 ½ cups cooked quinoa from 1 cup uncooked quinoa
• ½ cup dried cranberries chopped finely
• ½ cup pecans coarsely chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley chopped, plus more as garnish
• Handful of pomegranate seeds as garnish (optional)

Instructions

• Preheat the oven to 400°F (204 °C). Line a baking sheet with parchment paper.
• In a small bowl, mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper.
• Brush the insides of acorn squash with olive oil.
  
• Sprinkle each half with the spice mixture, ensuring that it is evenly distributed.
• Arrange the squash cut-side down and roast for 40 minutes, or until a knife inserted into the flesh of one of the squash comes out easily. Let it cool on the counter for 5 minutes before stuffing.
• While the acorn squash is roasting, make the stuffing. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, and cook, stirring frequently, until translucent, 5-6 minutes.
• Add the apple and cook for 3-4 more minutes, or until the apples are softened.
• Stir in the garlic and cook for 30 seconds.
  
• Add the cooked quinoa, cranberries, pecans, and season with salt and pepper. Give it a stir and turn the heat to medium-low. Let it cook for 7-8 minutes, stirring occasionally to ensure it remains moist. If you feel like it is drying, add in a few tablespoons of water.
• Taste for seasoning and add more, if necessary. At the last minute, stir in the parsley.
• To assemble, fill each roasted acorn squash half with the stuffing and garnish it with pomegranate seeds (if using) and more parsley before serving.
  

Notes

• Yields: This recipe makes 8 halved stuffed acorn squash, which is ideal for serving 8 as a side dish. If you are serving it as a main dish, I would recommend serving 2 halves per person. The nutritional values listed below are per serving of one half.
• Filling: Take the time to cut up your apple evenly to ensure that you get some with each bite. I also recommend chopping up the cranberries for the same reason.
• Make ahead: You can roast the acorn squash and make the filling a day (or two) in advance. Bring them to room temperature and store them in an airtight container in the fridge. Assemble and bake right before serving.
• Storing leftovers: Bring them to room temperature and store in the fridge in an airtight container for 3-4 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 461mg | Potassium: 979mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1037IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3mg

Even as someone who develops recipes for a living, I still have those moments before a get-together when I’m standing in the kitchen wondering, what should I bring? I mean, I know I have a blog full of recipes, but when you’re serving a crowd with so many preferences and diet restrictions, it’s always a hard decision to make.

My experience is that this Mediterranean macaroni salad seems to please most people. For one thing, most people love the familiar “Greek” flavors (i.e. cucumbers, olives, tomatoes, etc.) and it rarely needs an introduction. To me, it is like a bistro pasta salad that is the most popular dish on the menu.

Key Ingredients:

The good news is that once you understand the process and the flavor profile, it’s easy to make this Mediterranean pasta recipe your own. You can find the full list of ingredients in the recipe card below, but below are a few helpful notes and substitutions:

Pasta: I used farfalle (also known as bow tie pasta), but other shapes like rotini and fusilli would also work. I prefer these shapes as they hold on to the dressing, blend well with the rest of the ingredients, and are easy to scoop and eat cold. Of course, you can always use gluten-free pasta if preferred. 

Canned & fresh veggies: In my humble opinion, using a combination of canned and fresh vegetables is what makes this Mediterranean noodle salad a winner. And the best part is that if you do not have one ingredient (or you don’t care for it), you can use another. Here are a few optional add-ins and substitution ideas:

• Onion: Use finely chopped red onion instead of scallions.
• Tomatoes: If tomatoes are not in season, use finely chopped sun-dried tomatoes instead.
• Fresh Herbs: Fresh oregano is the classic “Mediterranean” herb used in salads like this, but other herbs like fresh parsley, dill, and mint would all work.
• Cheese: Not a fan of feta cheese? Use goat or no cheese if you prefer a vegan or dairy-free version of this pasta salad. 
• Add protein: If you want to turn this into a more filling meal, feel free to bulk it up with a protein. Chickpeas are a great plant-based option and work beautifully with the Mediterranean flavors. You can also add grilled shrimp, chicken, or even canned tuna for a quick boost. Just be sure everything is cooled before mixing it in.
• Pasta Salad Dressing: I used my go-to Mediterranean Vinaigrette, but my Lemon Balsamic Vinaigrette would also be a great dressing option.

How to Make Mediterranean Pasta Salad?

Once you have the ingredients ready, making this Mediterranean diet pasta salad is no more than a few easy steps. You can find the detailed recipe below, but here’s how I put it together:

Step 1 – Cook the pasta: I feel like most pasta salads either have too much pasta or too many “supporting” ingredients. For a salad with so many add-ins, I find that 8 ounces of pasta (which gives you about 4 cups cooked) is the right balance.

Cook it in well-salted boiling water until al dente, according to the package instructions. Then drain and rinse under cold water to stop the cooking process.

Step 2: Make the dressing: You can make the Mediterranean pasta salad dressing in a mason jar (great if you’re making it ahead) or a measuring cup, but if I’m making this for just us at home, I usually grab a large bowl and make it right there. 

That way, (1) I don’t have to wash another dish, and (2) I can start building the salad directly in the bowl.

No matter what vessel you’re using, start by adding the lemon juice, garlic, Dijon mustard, oregano, salt, and pepper. Then, slowly drizzle in the olive oil while whisking. This helps emulsify the dressing, making it a little creamy and helping it cling to the pasta.

Step 3 – Assemble the salad: Grab a large salad bowl. And I do mean large because we’ve got a good amount of vegetables going in. Add the cooled pasta along with the rest of the ingredients. It’ll look like a pile at first, and that’s totally fine.

Step 4: Dress and serve: Drizzle with the dressing and toss to combine. It might get a little messy, but that’s part of the charm of this easy pasta salad. Use tongs or two large spoons, and be gentle (and patient) as you toss.

If you have the time, cover and let it sit in the fridge for 30 minutes so the flavors can mingle.

Serving Suggestions:

While this Mediterranean bow tie pasta salad can stand on its own, it also pairs well with a variety of main dishes. Below are a few of my favorite ways to serve it:

• Roasted or grilled meat and seafood: This pasta salad is the ideal companion to a simply grilled salmon,  baked chicken breast, or even lamb chops. The fresh, vibrant flavors of the salad beautifully cut through the richness of grilled proteins, making for a light yet satisfying meal.
• Make it a Mediterranean weeknight dinner: Make a batch of my mom’s Chicken Kofta Recipe and serve it with your pasta for a true Mediterranean feast.
• Bread: Serve it with a side of crusty bread (such as my Olive Bread) or warm pita bread to scoop up every last bit of that delicious dressing.
• Fresh fruit: If all you need is a light and refreshing complement, serve it alongside a bowl of seasonal fresh fruit, such as watermelon, berries, or grapes.

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Photos by Tanya Pilgrim.

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Mediterranean Pasta Salad Recipe

This Mediterranean Pasta Salad is a vibrant, make-ahead dish that’s perfect for gatherings, lunches, or easy dinners. It travels well and tastes even better after a few hours.

Course Vegetarian Pasta

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 350kcal

Author Aysegul Sanford

Ingredients

For the Salad:

• 8 oz dry pasta farfalle, fusilli or rotini
• 3 Persian cucumbers or 1 English cucumber – peeled and sliced thinly
• 1 ½ cups cherry tomatoes quartered
• 2/3 cup black olives such as Kalamata olives sliced or chopped – 3 oz.
• 1 cup roasted red peppers sliced and drained (or cut into small strips) (I use jarred)
• 1 cup marinated artichoke hearts quartered and drained (7 oz after drained)
• 3 scallions thinly sliced
• 2 cups arugula or baby spinach – washed and dried
• 4 oz. feta cheese crumbled

For the Mediterranean Dressing:

• 3 tablespoons lemon juice or red wine vinegar
• 1 clove garlic minced
• ½ teaspoon Dijon mustard
• ½ teaspoon fresh oregano finely chopped – or ⅛ teaspoon dried oregano
• ½ teaspoon kosher salt plus more to taste
• ¼ teaspoon ground black pepper
• ¼ cup extra virgin olive oil

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
  
• While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
• To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
  
• Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
• If you have the time, cover and let it sit in the fridge for 30 minutes before serving.
  

Video

Notes

• Yields: This recipe makes about 6-7 cups of pasta salad that is ideal for six (generous) servings as a side dish. The nutritional values below are per serving.
• Make Ahead Instructions: Keep in mind that this salad gets better as it sits, so you can absolutely make it a day in advance. The only thing I recommend is holding off on adding the arugula or spinach until just before serving so the greens stay fresh and don’t wilt.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It is normal to get a bit soggy as it sits. Be sure to give it a good toss and taste (and adjust) the seasoning before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 1104mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 32mg | Calcium: 154mg | Iron: 2mg

Growing up in a Mediterranean country, tabbouleh, or kisir, was a staple in our house. It was my mom’s go-to spring and summer salad, which she paired with pretty much everything. 

This version, made with protein-rich quinoa (a fantastic substitute for bulgur), is the latest addition to my Quinoa Salad recipes collection, and it’s just as delicious as the traditional recipe. If you love quinoa as much as I do, be sure to check out my Mediterranean Quinoa Salad for another fresh and vibrant option. 

And if you’ve ever wondered about the different names and spellings—tabbouleh, tabouli—they’re simply variations of the same name, reflecting different versions of the Arabic word.

Recipe Ingredients:

This tabouli quinoa recipe is made with simple ingredients that make a bright and refreshing salad. The fresh herbs and crisp vegetables provide a delicious contrast to the fluffy quinoa, while the tangy lemon dressing ties everything together beautifully. You will need:

• Quinoa: This quinoa tabbouleh salad will work with any type of quinoa. Red, black, tricolor and white quinoa would all work. It is imperative to rinse quinoa before cooking if you want it to taste good. 
• Cooking liquid: While water works just fine, I highly recommend cooking your quinoa in vegetable stock. It adds depth of flavor, ensuring that the base of your quinoa tabouli salad is tasty right from the start.
• Fresh lemon juice: Freshly squeezed lemon juice is my favorite acid for the dressing used in this recipe, but in a pinch, white wine vinegar can be used. The flavors would be slightly different but still be great.
• Extra Virgin Olive Oil
• Fresh herbs: A mix of fresh herbs is key to classic tabouli, and this quinoa version is no exception. I like to use a cup of fresh flat-leaf parsley, a cup of fresh dill, and half a cup of fresh mint leaves, but there’s no strict rule—adjust to your taste! You can stick to just parsley and dill or skip the dill altogether if it’s not your favorite.
• Fresh tomatoes: I prefer using colorful cherry tomatoes for their sweetness and vibrant look, but any variety will work—just be sure to chop them into small pieces for even distribution.
• Cucumber: I prefer Persian cucumbers as they are crunchy, but English cucumbers would also work.
• Scallions: Green onions provide a mild onion flavor that ties everything together. While it is not traditional, finely chopped red onion could be a good substitute in a pinch. 
• Seasonings: I kept it simple with just kosher salt and pepper in this tabbouleh quinoa salad recipe, but you can add a touch of ground cumin, ground coriander, or a pinch of red pepper flakes to the dressing for extra depth of flavor.

How To Make Quinoa Tabbouleh?

Making this quinoa tabouli recipe is easy, and it comes together in just a few steps in under 20 minutes. Yes, there is a bit of chopping involved, but the result is a refreshing and wholesome dish that you’ll want to make on repeat.

1. Cook the Quinoa: Place the rinsed quinoa in a medium saucepan along with your cooking liquid and salt. Bring to a boil, reduce to a simmer, cover, and cook for about 10-12 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and transfer it to a large bowl to cool.
2. Make the Dressing: While the quinoa is cooking, prepare the dressing. In a small bowl, whisk lemon juice, olive oil, salt, and black pepper until fully combined. 
3. Chop the fresh herbs and veggies – Finely chop the fresh parsley, dill, and mint. Quarter the cherry tomatoes, dice the cucumbers and thinly slice the scallions. Add the chopped herbs, tomatoes, cucumbers, and scallions to the cooled quinoa.

4. Assemble your tabouli quinoa salad – Drizzle the cooked quinoa and the veggies with the dressing and gently toss to combine.
5. Serve – Taste for seasoning and add more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for later.

How To Make Ahead and Store Leftovers?

My favorite thing about this quinoa tabbouleh salad recipe is that it stores well. As a matter of fact, since the flavors meld together over time, it actually tastes even better the next day. Here is how I make-ahead and store leftovers:

• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir, taste for seasoning, and refresh it with a squeeze of lemon and more seasoning if needed.
• Freezing: You can technically freeze this dish, but I do not recommend it as it will lose most of its fresh flavors when thawed.

Serving Suggestions:

You can serve this gluten-free tabbouleh salad with any protein or vegetarian main or just by itself for a light meal. Below are a few of my favorite pairings:

• As part of a meze platter: Serve it along with other Mediterranean/Middle Eastern favorites such as hummus, baba ganoush, borek, and pita bread as a part of a flavorful meze spread.
• With grilled meat and seafood: The freshness of parsley, dill, and mint, combined with the tangy lemon dressing, cuts through the bold spices and charred smokey flavors of dishes like Grilled Harissa Chicken, Grilled Shrimp, and Grilled Rack of Lamb.
• In a wrap or pita: Stuff it into a pita pocket with falafel, Yogurt-Marinated Chicken, or roasted vegetables for a delicious meal.

Other Quinoa Salads You Might Also Like

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If you make this recipe for tabbouleh salad with quinoa, I would greatly appreciate it if you could take a minute to leave a star rating and a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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This recipe was originally published in September 2018 and updated in March 2025 with new step-by-step photos and more helpful tips. The recipe itself remains the same, with only minor edits for clarification.

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Quinoa Tabbouleh Recipe

Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.

Course Side Dish – Salad

Cuisine Mediterranean, Turkish

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the Quinoa:

• 1 cup uncooked quinoa rinsed
• 1 ¾ cups water or vegetable stock
• ½ teaspoon Kosher salt

For The Dressing:

• 4 tablespoons lemon juice freshly squeezed – plus more to taste
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt more to taste as needed
• ¼ teaspoon black pepper

For the Tabbouleh:

• 1 cup fresh parsley chopped
• 1 cup fresh dill chopped (optional)
• ½ cup fresh mint leaves chopped
• 1 cup cherry tomatoes quartered
• 2 Persian cucumbers peeled and chopped or 1 English cucumber
• 3-4 scallions sliced thinly both white and green parts

Instructions

• Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
  
• Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
• Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
  
• To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
• Drizzle it with the dressing. Give it a gentle toss.
  
• Taste for seasoning and serve immediately.

Video

Notes

• Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
• Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
• A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed. 
  

Nutrition

Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 408mg | Potassium: 404mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1812IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg

Nothing says fall and winter more than soup season. And this hearty and creamy broccoli feta soup recipe is surely a winner. So, make a big batch, enjoy leftovers throughout the week, or freeze them for more extended storage.

And if you enjoy this dish, be sure to check out our Sweet Potato Soup, Turkish Lentil Soup, French Lentil Soup, Pumpkin Ginger Soup, and Carrot Ginger Soup recipes.

There is a classification of recipes in Turkish cuisine called zeytinyağlı, which translates as “dishes braised in olive oil”. Simply put, it is seasonal vegetables like green beans, zucchini, or leeks are cooked in a good amount of olive oil along with summer tomatoes and onion and served at room temperature when their flavor is most prominent.

This Turkish beans recipe is essentially stewed string beans cooked in a warm skillet until soft, juicy, and melt-in-your-mouth tender. The result is very satisfactory as the low and slow cooking time produces super flavorful beans.

I know many people enjoy making classic green bean dishes like Air Fryer Green Beans and Garlic Butter Green Beans, but I hope you give this version a try.

Ingredients You’ll Need

Turkish style braised green beans require just a handful of simple ingredients. We will need the following:

• Fresh Green Beans: I used regular green beans you can easily find at the grocery store. However, the most popular green beans in Turkey are runner beans (çalı fasulye) and romano beans or flat beans (Ayşekadın fasulye). If you are lucky, you may be able to spot them at your local farmer’s market during the summer months. But you can use any green bean, including long beans, string beans, or Haricots Verts (French beans), in this recipe.
• Olive Oil: Use extra virgin olive oil for a rich, fruity flavor.
• Onion: Diced onion adds a delicious savory flavor. Feel free to replace the onion with washed and diced leeks instead.
• Tomato Paste: This is optional, but tomato paste adds a depth of flavor, and it’s how my mom always made them.
• Garlic: Fresh garlic cloves give these string beans an extra punchy bite.
• Tomatoes: I used canned diced tomatoes with their own juices, which is why this recipe doesn’t include any water. However, if you are using fresh tomatoes (about 2 medium-sized tomatoes), add about ¼ cup water.
• Seasonings: A simple seasoning of Kosher salt and black pepper keeps the green beans front and center.
• Sugar: Do not skip the sugar. This is the secret ingredient that brightens all the flavors and balances the bitterness in the vegetables.
• Fresh Herbs: Fresh dill is classic, but fresh mint or parsley can be used instead.
• Lemon Juice: A squeeze of lemon juice right before serving is optional but a welcome addition to brighten up the dish.

How to Make Turkish Green Beans?

If you are ready to try something new, I can not imagine a better dish than this stewed green beans recipe. Luckily, it comes together in one pot in just a few easy steps. Simply:

1. Saute onion: In a medium saute pan or heavy pot (such as a Dutch Oven), heat olive oil over medium-high heat until warm but not smoking. Add the onion, and cook, stirring occasionally, until softened, about 5-6 minutes.
2. Add aromatics: Stir in the tomato paste and garlic and cook for 1 minute.
3. Add tomatoes and green beans: Next, stir in the diced tomatoes, green beans, kosher salt, black pepper, and sugar. Give it a gentle stir to ensure that the green beans and tomatoes are evenly distributed.
4. Cook low and slow: Cover and bring it to a boil, then reduce the heat to medium-low and simmer until the beans are softened but still tender, 35-45 minutes. Be sure to stir it a few times while cooking.

5. Garnish: Stir in the dill. Serve with yogurt and lemon wedges on the side.

FAQs

Other Mediterranean Recipes You Might Also Like

• Recipe for Turkish Meatballs
• Meatball Potato Casserole
• Simit
• Spinach Borek
• How to Prepare Turkish Coffee
• Tahini Yogurt Dressing
• Mediterranean Lemon Chicken

If you try this Turkish Style Green Beans recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Vegetarian eggplant recipes for dinner are a no-brainer for quick, healthy meal ideas. Whip up my simple ratatouille recipe for an effortless main course that’s the epitome of French cooking. Or, try out my Easy Eggplant Parmesan and savory Eggplant Baked Ziti for cheesy goodness and a rich tomato sauce you won’t be able to resist.

Ratatouille Ingredients List

Garden-fresh and flavorful, the main ingredients in ratatouille combine all the light, nutritious tastes of summer into a single bowl. Below, you’ll find my go-to ingredients to make an easy recipe worthy of a French restaurant.

• Olive oil: Olive oil is a classic choice for sauteing this recipe’s veggies. However, you can use any other neutral-flavored oil—such as avocado oil—if you prefer a different cooking base.
• Yellow Onion
• Bell peppers: Most recipes for ratatouille achieve their vibrant presentation by using a colorful assortment of bell peppers. I used a combination of red and yellow peppers, but any color would work.
• Tomato paste
• Fresh garlic cloves
• Eggplant: Of all the eggplant varieties available, I prefer globe eggplants due to their versatility and year-round availability at most U.S. grocery stores. You can even check out my beginner-friendly guide on how to dice eggplant for more tips on cutting this veggie for your ratatouille stew recipe.
• Zucchini: Tender and mildly sweet, zucchini is a classic summer vegetable guaranteed to elevate any ratatouille recipe. Due to their similar flavor profiles, you can also mix and match zucchini with yellow squash if desired.
• Tomatoes: During the summer, I love to use fresh tomatoes—such as grape, Roma, beefsteak, or any other vine-ripened variety—in this recipe. However, you can also make this easy ratatouille recipe with canned tomatoes if you’re short on time or don’t have access to fresh produce.
• Seasoning: I prefer a herby, bright mixture of fresh thyme, basil, salt, and pepper as my seasoning for ratatouille. Depending on what you have on hand, you may also use fresh parsley instead of basil.
• Vinegar: The best way to brighten a ratatouille stew is to add a tablespoon of apple cider vinegar just before serving. However, if you prefer a more traditional flavoring, you may instead add ¼ cup of red wine to the mixture at the beginning of the recipe.
• Sugar: Adding a teaspoon of sugar is a great way to create a delicious contrast with this dish’s crisper, more earthy flavors. Though I prefer granulated sugar, you can also use brown sugar, coconut sugar, or cane sugar to help remove any bitterness in your ratatouille.

How to Make Ratatouille Food?

This vegan ratatouille recipe requires zero expertise and little time to make. These no-fuss instructions will walk you through every step to make this classic French dish like a pro.

1. Saute the onion and peppers: Heat the olive oil in a large, heavy-bottom pot (like a large Dutch oven) over medium-high heat. Once hot, add the onion and peppers to the pot and saute them for 8-10 minutes or until softened.
2. Cook the garlic: Add the tomato paste and garlic to the pot, stir, and cook for an additional minute.
3. Add the remaining veggies: Add the eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar to the mixture. Give it a big stir. Put the lid on and cook for 20-25 minutes (or until fully cooked) over medium heat, stirring them once or twice during the process.

4. Add the vinegar: Remove the veggies from the heat and stir in the apple cider vinegar. Taste the ratatouille for seasoning and add more if necessary.
5. Garnish and serve: Garnish the ratatouille dish with basil and a pinch of red pepper flakes. If desired, drizzle the stew with a little bit of olive oil right before serving.

What to Serve with Ratatouille?

Savory, tender, and tasty, homemade ratatouille is an unbelievably versatile meal-planning solution. Below, you’ll find all my favorite pairings, from a delicious side to a hearty main dish.

• Bread: If you want a side dish as easy to make as this quick ratatouille recipe, look no further than these crusty bread recipes. My No Knead Bread and Olive Bread will astound you with their rustic, artisanal taste—with less than five ingredients! Or, if you’re looking for a richer variation, you can enjoy a slice of Garlic Bread in Air Fryer for a robust, toasty accompaniment.
• Pasta: Bursting with luscious, complex flavors, pasta recipes are a must when you make this French vegetable stew. Ricotta Lemon Pasta strikes a delectable balance between smooth and citrusy flavors, while my Garlic Butter Spaghetti has impeccably bold, sumptuous notes. You can even spoon your ratatouille over a bowl of creamy polenta for a sweet, buttery base to your veggie stew.
• Meat: Nothing pairs better with a light zucchini ratatouille than a savory cut of meat. I especially love to eat this Mediterranean ratatouille recipe alongside a rosemary-crusted Roasted Rack of Lamb or juicy Oven Beef Kabobs for the most robust, mouthwatering flavors.

FAQs

Want to know more about cooking ratatouille? This basic FAQ will ensure no questions go unanswered, whether you’re curious about flavor profiles or alternate preparation methods.

If you make your own Easy Ratatouille Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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The Art of Using Greek Yogurt in Savory Recipes

When I first moved to the US over 20 years ago, my friends would tease me for adding plain yogurt to almost everything. Growing up in Türkiye, that was just how we ate. 

I still can’t imagine a savory meal without a scoop of yogurt on the side.

While the US has finally embraced yogurt as a breakfast staple, there is a whole world of savory possibilities for this ingredient. And let me tell you, we haven’t even scratched the surface of what it can do.

This Greek Yogurt Pasta Sauce is the perfect place to start.

Here is why this recipe works where others fail:

• Room-temperature ingredients are key: I know it’s tempting to grab the yogurt right out of the fridge when you’re in a hurry, but please take the chill off first! If you drop ice-cold yogurt into a hot pan, it basically “panics” and seizes up, which is how you end up with that grainy, separated mess. Just let all your ingredients sit on the counter for 10-15 minutes while the water boils. Giving it a little head start at room temperature is the easiest way to guarantee your sauce stays nice and silky.
• Low & controlled heat is key to preventing curdling: Many creamy sauces require a rolling boil to thicken and become creamy. Yogurt, however, is prone to curdling because it has a lower fat-to-protein ratio than heavy cream. The “secret” here is to keep the heat low and only warm the sauce until it’s silky and combined.
• The Umami Balance: While you can mimic the texture, you often run into a taste issue. Greek yogurt is naturally tangy, and it can be overwhelming on its own. My solution here is Parmesan cheese. I use it not only to tame the tangy flavor of yogurt but also to round out its acidity with its salty umami notes. This is why I can confidently say this sauce is a good alternative to a rich, creamy traditional Alfredo.
• Starch as the Emulsifier: Instead of using a roux or flour, we use starchy pasta water to bind the yogurt and cheese. This way, the sauce won’t slide off the pasta or separate.
• A “Lighter” Decadence: You get a similar, satisfying mouthfeel to a traditional cream sauce, with a protein boost and none of the heavy feeling afterward.

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Ingredients You’ll Need

While you’ll find the full ingredient list and exact measurements in the recipe card below, here are a few helpful notes to keep in mind as you gather everything.

Pasta: I usually reach for a long pasta (like fettuccine and spaghetti), as it pairs well with creamy sauces, but any pasta you enjoy will work.

However, penne or similar shapes work just as well. If you are following a gluten-free diet, feel free to use your favorite gluten-free pasta. And for a veggie-packed option, my zucchini noodles are also a great alternative.

Greek yogurt: Be sure to use plain, full-fat Greek yogurt and let it come to room temperature before starting. Low-fat or nonfat yogurt is more likely to curdle and doesn’t have the same silky consistency because it doesn’t have enough fat.

Butter: I use unsalted butter so I can control the seasoning more precisely. Olive oil can also be used, but I prefer the depth of flavor you get with butter.

Garlic: Fresh garlic is best for this recipe. Peel and mince it finely so it softens quickly without browning. For a lighter garlic flavor, you can use ¾ to 1 teaspoon garlic powder.

Parmesan cheese: Pick up a block of Parmigiana Reggiano (and grate it yourself) or buy the grated cheese containers near the cheese section. Pecorino Romano can be a great substitute if need be.

Red pepper flakes (optional): A small pinch adds a gentle heat; you can leave them out if you prefer a milder dish.

Nutmeg (optional): If you are making this as an Alfredo sauce alternative, add a pinch of nutmeg to mimic the classic Alfredo sauce.

How to Make Greek Yogurt Pasta Sauce

Making this pasta sauce with Greek yogurt recipe is simple and takes no more than 20 minutes from start to finish. 

The key is gentle heat and a little patience when warming the yogurt. Here’s how I make it:

Step 1 – Cook the pasta: Start by bringing a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 to 14 minutes. 

Step 2 – Reserve the pasta water: Before draining, carefully reserve 1 cup of the pasta cooking water (you won’t need all of it, but it’s good to have extra). 

This starchy water is essential for loosening the sauce later and helping it coat the pasta smoothly. Drain the cooked pasta and set it aside.

Step 3 – Sauté the garlic: Return the now-empty pot to the stove and melt the butter over medium-low heat. Add the minced garlic and cook for about 1-2 minutes, just until fragrant. Adjust the heat as needed to avoid burning the butter or garlic.

Step 4 – Make the yogurt sauce: Reduce the heat to very low. Add the full-fat, room-temperature Greek yogurt and Parmesan cheese. Stir constantly for 1-2 minutes, just until the yogurt is gently warmed and the cheese has fully melted.

Do not let the sauce simmer, boil, or bubble. The yogurt should warm slowly. Add the reserved pasta water gradually, 1 tablespoon at a time, stirring continuously, until the sauce loosens and reaches your desired consistency. This starchy water is what helps emulsify the yogurt and cheese into a velvety sauce that clings to the noodles.

This is also a good time to season with salt and black pepper to taste.

Step 5 – Add the pasta to the yogurt sauce: Add the drained pasta to the pot and gently toss with kitchen tongs until all the noodles are evenly coated with the sauce.

Step 6 – Garnish and serve: Transfer the pasta to a serving bowl and finish with chopped fresh parsley, red pepper flakes (if using), and extra Parmesan cheese. Serve while it is still warm.

Troubleshooting Greek Yogurt Pasta Sauce

If you follow this yogurt sauce for pasta recipe as written, you should not run into any issues. That said, if something looks off, here are a few ways to fix things:

How to fix a broken sauce?: Remove the pan from the heat and whisk in a small amount of additional Greek yogurt, about 1 tablespoon, until the sauce comes back together.

Sauce looks grainy: This usually means the heat was too high. Lower the heat and continue stirring gently. The sauce should be warmed through, not cooked for a long time or allowed to bubble.

It’s too thick. How do I thin it out?: Add more reserved pasta water, no more than 1 tablespoon at a time, stirring well between each addition until the sauce loosens to your liking.

Print

Greek Yogurt Pasta Sauce Recipe

This creamless Greek yogurt pasta sauce is silky-smooth and ready in just 20 minutes. It's a protein-packed alternative to Alfredo that uses a simple trick; slowly whisking in warm pasta water-to keep the yogurt from curdling at low heat. A budget-friendly, five-ingredient meal that feels fancy but is easy enough for a busy weeknight.

Course Dinner, Vegetarian Pasta

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

• 8 ounces fettuccine pasta or other pasta, such as spaghetti
• 2 tablespoons unsalted butter
• 3 cloves garlic peeled and minced
• 1 cup plain whole milk Greek yogurt at room temperature
• ⅔ cup shredded parmesan cheese plus more as garnish
• 1 teaspoon kosher salt plus more for the pasta cooking water
• ¼ teaspoon ground black pepper
• ½ cup parsley roughly chopped
• 1/8 teaspoon red pepper flakes optional

Instructions

• Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
• Reserve 1 cup pasta water then drain the pasta. We won't need all of it, but it is good to have enough. Set aside.
• Place the now-empty pot on the stove. Add the butter and melt over medium heat.
• Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
• While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
• Season the sauce with salt and pepper. Taste and adjust seasoning.
• Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
• Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!

Notes

• Yields: This recipe yields about 2 cups of pasta sauce, which, when mixed with cooked pasta, serves 4 adults. The nutritional values below are per serving. 
• Use full-fat yogurt: This recipe requires thick, whole-milk Greek yogurt, so I do not recommend substituting it with regular yogurt. The proper fat-to-protein ratio and warming it over low heat prevent the sauce from curdling.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Gently warm it in a large skillet or pan on the stovetop over low heat, stirring frequently. The sauce will thicken as it sits in the fridge, so add a splash of water to restore it to a smooth consistency.
• Optional mix-ins: This sauce is a great base for added vegetables. To keep it quick, sauté a handful of baby spinach or sliced mushrooms in a bit of olive oil in the pot before starting Step 3, then set them aside. Once your pasta and sauce are combined, simply fold the veggies back in for an easy veggie-packed pasta dish.

Nutrition

Calories: 375kcal | Carbohydrates: 46g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 909mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 2mg

How to Store and Reheat

Here are my best tips for storing and reheating this creamy yogurt-based pasta sauce:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. 
• Reheating: Gently reheat the pasta on the stovetop over low heat, stirring frequently. Add a splash of water as needed to loosen the sauce and restore its smooth consistency. Do your best to avoid letting it simmer for too long or boil.
• Microwave: I do not recommend reheating this sauce in the microwave on high heat, as it can cause the yogurt to separate. If you do use the microwave, reheat in short 15-20 second intervals at low power, stirring in between.
• Freezing: You can technically freeze Greek yogurt sauces, but I do not recommend it. If you have to, then be sure to store the pasta sauce separately, as cooked pasta loses its texture when thawed.

What to Serve With This Recipe

So you made this Greek yogurt pasta sauce and mixed it with some spaghetti, and now you want to turn it into a whole meal? Well, I am glad you asked because I have a few great suggestions:

• Chicken: Turn it into a Mediterranean feast with my Baked Chicken Skewers, or keep it simple with my Baked Chicken Breast.
• Shrimp or salmon: Seafood pairs beautifully with this creamy sauce. Try Sockeye Salmon or keep it quick with Grilled Shrimp Skewers.
• Simple salad: I like serving this dish with a fresh salad to balance the richness of the pasta. Something light, such as a Spring Mix Salad, works perfectly.
• A Vegetarian Meal: Serve it with my Zucchini Lasagna or Baked Eggplant Parm for a full vegetarian dinner.

Other Savory Yogurt Recipes

If you enjoy cooking with yogurt in savory dishes, there are so many delicious ways to use it beyond pasta sauce.

Below are a few yogurt-based recipes that I think you’ll enjoy:

• Five-minute Creamy Salad Dressing (or Sauce): This Greek Yogurt Dressing is creamy, easy to make, and comes together in less than 5 minutes. It tastes better than store-bought dressing and is delicious drizzled over salads, grain bowls, or roasted vegetables.
• The most loved Turkish Breakfast: If there is one dish that instantly takes me back to my childhood, it’s Turkish Eggs. Silky poached eggs are served over garlicky yogurt and finished with a warm chili butter sauce.
• Tangy Meal Prep Solution: This Greek Yogurt Chicken Marinade is bright, tangy, and incredibly versatile. Made with Greek yogurt, lemon, and fresh herbs, it works beautifully whether you grill, bake, or pan-cook the chicken.

The original raw carrot salad became virtually famous based on the teachings of Dr. Ray Peat. According to Dr. Peat’s research, raw carrots contain a unique fiber that, when mixed with a touch of healthy fats (like coconut oil) and vinegar, can bind to excess estrogen and safely eliminate it from the body. This is good for hormone balance and gut health. And with this raw carrot salad recipe, it’s so easy to incorporate this health trend into your diet.

If you are wondering what to do with grated carrots, check out a few of our other raw carrot recipes, including Kale and Apple Slaw and Yogurt Coleslaw.

Ingredients

The good news is that this vegan carrot salad uses just a handful of ingredients you probably already have on hand:

• Carrots: If possible, use organic carrots, as these will provide the highest nutritional content and a good source of fiber. You will need about 3 large carrots (or 10 oz total). I simply cut off the ends, remove the outer layer, and slice them lengthwise with a vegetable peeler. You can also slice your carrots with a julienne peeler, grate them on a box grater, or use the large grating attachment on your food processor.
• Fresh herbs: I love a ton of fresh parsley in this carrot vinegar salad, but you can also try any of your favorite soft herbs, such as fresh cilantro, mint, or dill.
• Oil: I use extra-virgin olive oil, but you can also use coconut oil or avocado oil.
• Vinegar: I love the slightly sweet tang of apple cider vinegar, but other options include rice vinegar, white wine vinegar, or red wine vinegar. The flavor profile will change based on what type of vinegar you use.
• Sweetener: I like to use maple syrup to keep it vegan, but a touch of honey or agave could also work.
• Seasonings: Go for a simple blend of ground cumin, sea salt, and black pepper.
• Nuts and Seeds: I like a final sprinkle of sesame seeds, which I find adds a subtle crunch and nutty flavor. Other options include sunflower seeds, sliced almonds, or pumpkin seeds (raw pepitas).

How to Make Raw Carrot Salad?

This healthy carrot salad comes together in a few easy steps. Here’s how I like to make it:

1. Shred carrots: Cut off the ends of your carrots, then peel the outer skin with a vegetable peeler. Then, continue to slice them into carrot ribbons as evenly as possible. Transfer the sliced carrots to a large bowl.
2. Make the dressing: Add the olive oil, apple cider vinegar, maple syrup, cumin, salt, and ground black pepper to a small bowl or mason jar. Whisk or shake until combined.
3. Toss: Drizzle the dressing over the shaved carrots and give it a gentle toss.
4. Garnish: If using, sprinkle with chopped fresh parsley and sesame seeds. Serve cold or at room temperature.

How to Make Ahead and Store?

After testing the carrot salad with vinegar several times, we found the salad was better the next day, making it a great make-ahead recipe. Here are my best make-ahead and storage tips for this raw carrot recipe:

• Make Ahead: Prepare the salad up to 1 day in advance and store it in an airtight container in the fridge. This gives a chance for all the flavors to marry together.
• Storage: The dressed carrot salad will keep for up to 3 days in an airtight container in the fridge. Give it a good toss just before serving.

Serving Suggestions

According to dieticians, it is best to eat this cold carrot salad on an empty stomach to reap its benefits, which is why I usually eat it as a light lunch. That being said, it makes a great side dish with any of the following:

• Vegetarian Meal: For a delicious vegetarian dinner, serve it alongside Meatless Zucchini Lasagna or Eggplant Baked Ziti.
• Meat: Serve it as a side dish with the protein of your choice. I love to serve it with my Yogurt Marinated Chicken or Baked Beef Kabobs.

FAQs

If you make this Raw Carrot Salad recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a wonderful way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

If you have been following me for a while, you know my love for eggplant. Over the years of writing recipes for this website, I have shared plenty of delicious and Simple Eggplant Recipes. This easy eggplant-baked ziti is the newest to the collection. It takes cues from my Baked Eggplant Parm, and it is just as comforting.  So, if you are a fan of Italian classics with eggplant, read on.

And if you are in need of more vegetarian eggplant recipes for dinner, also check out my Easy Ratatouille recipe.

Ingredients

This pasta recipe is made with simple ingredients that are easy to find at the grocery store but most of which you probably already have on hand. Gather together:

• Eggplant: When selecting eggplants for this recipe, prioritize finding medium-sized ones with a shiny, dark purple exterior. Among the various types of eggplants available, I think globe, Italian, or graffiti eggplants are best suited for this eggplant ziti bake. You’d want to cut them into 1 to 1 ½ inch cubes for best results. If you are new to using eggplant in your cooking, be sure to check out my detailed post on How to Cut Eggplant for more information.
• Olive oil: Go for extra-virgin olive oil for the best flavor.
• Seasonings: A simple mix of Kosher salt, black pepper, and red pepper flakes allows the eggplant to shine.
• Pasta: Stick to tradition with ziti, or try any short-cut tubular pasta like penne or rigatoni. Opt for your favorite gluten-free pasta to keep it gluten-free friendly.
• Tomato sauce: I used my Homemade Tomato Basil Sauce, which I always have in the freezer, but any jarred tomato sauce or marinara sauce will do.
• Ricotta cheese: If you are feeling ambitious, you can make Homemade Ricotta Cheese, or simply buy it from the store or your local Italian market. I prefer full-fat, whole-milk ricotta cheese, but low-fat will also work.
• Fresh basil: I used basil in both the ricotta mixture and for garnish. Fresh parsley would be a nice addition, too.
• Mozzarella cheese: You can buy pre-shredded mozzarella cheese or shred a block of low-moisture mozzarella at home. If you want even more depth of flavor, experiment with other cheeses like provolone, fontina, or Asiago. A sprinkle of grated Parmigiano-Reggiano cheese would also be a welcome addition.

How to Make Eggplant Ziti Bake?

While this baked ziti with roasted eggplant recipe uses eggplant cubes instead of slices, I used my Baked Eggplant Recipe to make the eggplant portion of this recipe. Here are the step-by-step instructions and photos:

1. Preheat oven: Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.

2. Prepare eggplant: Dice the eggplant and divide the eggplant cubes between the baking sheets. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes (if using). Toss well and distribute into a single layer on the baking sheet.
3. Bake eggplant: Roast the eggplant pieces in the oven for 30-35 minutes, turning the eggplant halfway through for even roasting. Set aside to cool. Do not turn the oven off. 
4. Cook the pasta: When there are about 10-15 minutes left on the eggplant cooking time, place a large pot of water over high heat and bring to a boil. Generously season the boiling water with salt. Add the pasta to the large pot of boiling water and cook until al dente. Be sure to check the package directions, as the timing might differ depending on the brand. Mine took about 9-10 minutes.
5. Mix pasta and sauce: When the pasta is ready, reserve 1 cup of the pasta water and drain. Place the hot pasta in a large bowl, add the tomato sauce, and toss, ensuring that the pasta is fully coated with the sauce. If needed, stir in some of the reserved pasta water to prevent it from sticking.

6. Make ricotta basil mix: In a small bowl, mix the ricotta and chopped basil. Season with salt and pepper.
7. Begin to assemble: Spray a large oven-proof baking dish (9×13 inch) with vegetable oil cooking spray. Place half of the ziti and tomato sauce mixture at the bottom of the casserole dish. Then, spread half of the eggplant cubes evenly on top.
8. Add cheese: Add half of the ricotta-basil mixture in dollops and sprinkle the whole thing with half of the shredded mozzarella.
9. Finish the second layer: Repeat the same steps, starting with the remaining pasta mixture, remaining eggplant cubes, and ricotta. Finish it off with a final layer of cheese.
10. Bake: Bake for 30-35 minutes, or until bubbly and the cheese on top is lightly golden brown.
11. Serve: Rest for 10 minutes. When ready to serve, sprinkle it with fresh basil leaves, parmesan cheese, and a drizzle of olive oil, if desired. Enjoy!

How to Make Ahead, Store, & Freeze?

Here are my best make-ahead and storage tips to ensure all your efforts don’t go to waste when making this eggplant ziti recipe:

• Make Ahead: Follow the recipe as written and make ahead up to 2 days in advance. Just make sure to bring it to room temperature, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator.
• Storage: Leftover eggplant baked ziti will keep in an airtight container in the fridge, either stored as a whole or cut into individual servings for easy serving, for up to 4 days.
• Freeze: While I don’t necessarily recommend freezing, you can freeze the baked pasta in a freezer-safe container for up to 1 month. But for best results, I recommend making a batch and freezing before baking. Keep in mind that the pasta will lose some of its texture and become mushy once thawed.
• Thaw: Thaw the frozen baked eggplant ziti (either baked or unbaked) overnight in the refrigerator.
• Reheat: If you are reheating leftovers, reheat in a 350-degree F oven for 15-20 minutes. If reheating frozen then thawed, follow the recipe instructions as written and bake in a 350-degree F oven for 30-35 minutes.

What to Serve it With?

Roasted eggplant with ziti is delicious all on its own, but there are plenty of ways to serve it that complement the comforting, cheesy Italian flavors. Some of my favorite ways to serve include:

• Salad: Keep it light with Caesar Salad or Shaved Brussels Sprouts Salad for a touch of greens.
• Bread: If you like to serve bread with your pasta dinner, try my Air-Fried Garlic Bread for a quick side. If you prefer to continue with the Mediterranean theme, my Olive Bread is a must-try.
• Protein: If you’d rather turn it into a side for a protein dinner, make it a hearty meal with Turkey Zucchini Meatballs or Baked Chicken Kebabs.

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Other Eggplant Recipes You Might Like

• Eggplant Involtini
• Eggplant Pomodoro Pasta
• Eggplant Yogurt Recipe

Making vegetable lasagna with zucchini is a great way to transform your veggies into a five-star meal. And let me assure you, lasagna with zucchini (instead of noodles) is just as delicious as its version made with pasta.

Easy and delicious, zucchini recipes are some of my go-to’s for quick weeknight meals. My Quick Ratatouille and Zucchini Soup are light and luscious vegan recipes that come together in 30 minutes, while Baked Zucchini Fritters make the ideal appetizer for anyone looking for yet another creative way of using this summer vegetable.

Ingredients

This vegetarian zucchini lasagna recipe only uses simple ingredients to fill your plate and delight your tastebuds with rich Italian flavors.

• Zucchini: Small- and medium-sized zucchini work best in this recipe, as large zucchini, tend to be more watery and have more seeds. Also, note that there’s no need to peel your zucchini before adding them to your lasagna mixture—especially in summer, during the zucchini season.
• Olive oil
• Onion
• Garlic cloves
• Fresh baby spinach
• Ricotta cheese: I recommend using full-fat ricotta cheese to ensure this dish comes out as creamy and rich as possible, being sure to drain away any excess liquid. However, if you don’t have any store-bought ricotta on hand or prefer to make your own, you can also prepare Homemade Ricotta with only four basic ingredients.
• Egg
• Parmesan cheese
• Seasonings: To give your gluten-free lasagna the classic taste of Italian flavors, you’ll need dried oregano, fresh basil, lemon zest, Kosher salt, and ground pepper.
• Marinara sauce: You can use three cups of your favorite marinara sauce to cut down on prep time, or you can take this recipe to the next level by making your own Tomato Basil Sauce.

How to Make Zucchini Lasagna

Ever wonder how long to bake zucchini lasagna or how to layer your casserole perfectly? This beginner-friendly guide will show you how to make a veggie lasagna with zucchini that will taste straight out of an Italian restaurant. 

1. Prepare the veggie lasagna noodles: To slice your veggies, I recommend using my go-to method to slice zucchini for lasagna (which I detail more fully in my guide on How to Cut Zucchini for lasagna.) First, cut off a small bit from the top and bottom of each zucchini. Then, hold the end of the zucchini in one hand and use your other hand to shave the veggie lengthwise into thin slices using a veggie peeler, Y peeler, sharp knife, or mandoline slicer. These slices will serve as your vegetable lasagna “noodles.” When the veggie becomes too thin to grasp, lay it on your cutting board and use it as support while you finish slicing.
2. Let the slices rest: Arrange the zucchini slices in a single layer over a clean kitchen towel or a few paper towels. Let them rest while you prepare the remaining ingredients, as they will naturally release excess moisture during this time. Pat the zucchini dry when ready to assemble the lasagna.
3. Saute the onions: Heat the olive oil in a medium skillet over medium-high heat. Then, add the onions and sauté, stirring occasionally, until they turn translucent (about five minutes). Lower the heat to medium, add the garlic, and sauté the mixture for one more minute.
4. Cook the spinach: Add the spinach to the pan and cook until wilted (approximately 2-3 minutes). Then, remove the skillet from the heat, and let it cool for a few minutes. While it rests, begin preparing the ricotta mixture. However, before adding it to the filling, be sure to drain any excess liquid from the pan.

5. Make the ricotta filling: In a medium bowl, mix the ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and black pepper.
6. Add the spinach: Add the sauteed spinach and onion to the ricotta mixture. Stir until thoroughly combined.
7. Prepare the oven: Preheat the oven to 375 degrees F.

8. Add the tomato sauce: Take out a 9×13-inch baking dish, and spread ¼ cup of the tomato sauce over the bottom.
9. Start the assembling: Cover the lasagna pan with zucchini noodles in a single thin layer. Arrange the slices on top of the tomato sauce, beginning at the shorter side and working across the pan. Cover empty spaces with extra pieces, using about 12-13 slices per layer.
10. Add the ricotta filling: Spread ⅔ cup of the ricotta mixture evenly over the layer of zucchini noodles. Then, spoon another ½ cup of the tomato sauce on top, and sprinkle that with ⅓ cup of mozzarella cheese.

11. Finish assembling the vegetable noodle lasagna: Repeat the assembly process (Steps 8-10) four more times, resulting in five layers in total. Top it with the remaining tomato sauce and shredded mozzarella.
12. Bake: Cover the spinach and zucchini lasagna with aluminum foil. Bake the dish for 30 minutes. Remove the aluminum foil from the top of the baked zucchini lasagna and cook it for 15 minutes or until the top turns a bubbly brown.
13. Rest, garnish, and serve: Let the dish cool for 15 minutes, and if any excess liquid remains, drain it before serving.

How to Make Ahead, Store, Reheat, and Freeze?

This easy zucchini lasagna recipe is just what every busy chef needs. This delicious dish is perfect for effortless meal prep, storage, and hands-free reheating.

• Make ahead: This zucchini meatless lasagna is a great make-ahead dish for busy weeknight dinners. First, assemble and bake the lasagna as instructed. Then, bring the dish to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it warms through.
• Storage of leftovers: Let your veggie lasagna come to room temperature before storing. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. Also, drain the lasagna before eating, as it will likely develop extra moisture during storage. 
• Reheat: After storing your no-meat lasagna in the fridge, drain any excess liquid and reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
• Freeze: When freezing lasagna with spinach and zucchini, let it reach room temperature first. Drain all excess liquid, then portion it into an airtight container or cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for upto a month.
• Thaw: Thaw your frozen veggie lasagna overnight in the refrigerator. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through. 

What to Serve with this Meatless Zucchini Lasagna?

Vegetarian lasagna with zucchini is the perfect meal for any night of the week. This collection of menu ideas will complete your table with everything from flaky garlic bread to succulent poultry.

• Bread: No one can resist sopping up gooey lasagna sauce with a hearty piece of bread. A crusty loaf, like ike my No-Knead Bread, is ideal for balancing the tender texture of the zucchini lasagna noodles. For something quick (and super flavorful!), our Air Fryer Garlic Bread also makes an excellent addition to the meal.
• Salad: Green salads are the way to go if you’re looking for a light, nutritious side to pair with your healthy zucchini lasagna recipe. Creamy Caesar Salad is a classic Italian option, while Quinoa Avocado Salad is a colorful and crisp mix that comes together in just 15 minutes. For other equally healthy, filling sides, you could also whip up any of my other Quinoa Salad Recipes and prepare yourself for a brilliant spread of delicious food.
• With meat: Want to add some hearty protein to your meat-free lasagna? This cheesy, veggie-packed recipe is great for serving alongside Chicken Parm, Chicken Fricassee, and Grilled Cornish Hens.

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