Feta & Cranberry Penne Salad with Orange Vinaigrette
A delicious, healthy, and low-carb dish loaded with creamy ricotta, sautéed spinach, juicy roasted cherry tomatoes, and fresh herbs. Perfect as a vegetarian main or a vibrant side dish.
🧾 Ingredients (Serves 3–4)
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3 medium zucchinis (~600 g), halved lengthwise and scooped out (save the pulp if desired)
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1 cup cherry tomatoes (150 g), halved or whole
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1 tbsp olive oil (15 ml)
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2 garlic cloves, minced
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2 cups fresh spinach (60 g)
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1 cup ricotta cheese (250 g)
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1/4 cup grated Parmesan (25 g)
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1/2 tsp dried oregano (1 g)
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Salt and black pepper, to taste
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Fresh basil, thinly sliced for garnish
🍳 Instructions
1. Preheat oven
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Preheat your oven to 400°F (200°C).
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Lightly grease a baking dish or sheet with a bit of olive oil.
2. Prep the zucchinis
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Cut zucchinis in half lengthwise.
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Scoop out the center (you can discard or save the flesh for another recipe).
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Lightly sprinkle the inside with salt and set aside.
3. Sauté the spinach and garlic
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In a skillet, heat 1 tbsp olive oil over medium heat.
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Add minced garlic and cook for 30 seconds until fragrant.
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Add spinach and sauté until wilted (1–2 minutes).
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Remove from heat and let cool slightly.
4. Prepare the filling
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In a bowl, combine:
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Ricotta cheese
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Grated Parmesan
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Cooked spinach and garlic
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Dried oregano
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Salt and pepper to taste
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Mix well until creamy and uniform.
5. Stuff the zucchini boats
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Spoon the ricotta-spinach mixture into the hollowed zucchini halves.
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Top generously with cherry tomatoes (halved or whole).
6. Bake
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Place zucchini boats in your prepared baking dish.
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Bake for 25–30 minutes, or until zucchinis are tender and tomatoes are roasted and slightly blistered.
7. Garnish and serve
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Remove from oven and let cool for 5 minutes.
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Sprinkle with fresh basil.
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Serve warm.
🍽️ Serving Suggestions
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Serve with:
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Crusty bread or garlic toast
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A fresh green salad with lemon vinaigrette
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Quinoa or couscous for a heartier meal
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Add toasted pine nuts or chili flakes for extra texture and spice.
❓Common Questions
Q: Can I make these ahead of time?
A: Yes! You can prep and stuff the zucchini boats ahead of time, refrigerate for up to 24 hours, and then bake when ready to serve.
Q: Can I freeze them?
A: It’s best to enjoy these fresh. Ricotta doesn’t freeze well and may become watery when thawed.
Q: What other cheese can I use instead of ricotta?
A: Try cottage cheese (blended for creaminess), goat cheese, or even cream cheese. You can also mix in mozzarella for meltiness.
Q: Are they vegan?
A: Not as-is, but you can make them vegan by replacing ricotta and Parmesan with dairy-free alternatives (like cashew ricotta or tofu-based filling).
🧠 Pro Tips
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For extra flavor, roast the cherry tomatoes separately with garlic and balsamic vinegar before adding them on top.
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Want protein? Add sautéed mushrooms or cooked lentils to the ricotta mixture.
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Use yellow squash for a color variation.
