Just imagine savoring vibrant, flavorful meals that nourish your body and delight your taste buds—without the carbs! Our collection of 26 low-carb Mediterranean recipes brings the sun-drenched goodness of the region right to your kitchen, making healthy eating effortless and delicious. Dive in to discover easy, satisfying dishes that’ll become weeknight favorites in no time.
Zucchini Noodles with Pesto and Grilled Chicken
You know those days when you want something fresh but still satisfying? Zucchini noodles with pesto and grilled chicken totally hit the spot—it’s light, flavorful, and comes together in no time.
Ingredients
– 2 medium zucchinis
– 2 boneless, skinless chicken breasts
– 1/2 cup of basil pesto
– 2 tbsp of olive oil
– A pinch of salt
– A pinch of black pepper
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Season the chicken breasts with a pinch of salt and black pepper on both sides.
3. Drizzle 1 tbsp of olive oil over the chicken to help it cook evenly and prevent sticking.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside has nice grill marks.
5. Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy before slicing.
6. While the chicken rests, spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
7. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
8. Add the zucchini noodles and sauté for 2-3 minutes, just until they soften slightly but still have a bit of crunch.
9. Tip: Don’t overcook the zucchini noodles to avoid them turning mushy.
10. Remove the skillet from heat and toss the zucchini noodles with the 1/2 cup of basil pesto until well coated.
11. Slice the grilled chicken into thin strips.
12. Divide the pesto-coated zucchini noodles between two plates and top with the sliced chicken.
13. Tip: For extra flavor, garnish with a sprinkle of grated Parmesan or a squeeze of lemon juice if you like.
Zesty and vibrant, this dish combines the tender, smoky chicken with the fresh, herby pesto and crisp zucchini noodles. Try serving it with a side of cherry tomatoes or a crusty bread to soak up any extra sauce—it’s a perfect quick dinner that feels gourmet without the fuss.
Mediterranean Stuffed Bell Peppers
Wondering what to make for dinner tonight? These Mediterranean stuffed bell peppers are packed with flavor and come together easily. You’ll love how the savory filling pairs with the sweet roasted peppers.
Ingredients
– 4 large bell peppers (any color you like)
– 1 cup of cooked quinoa
– 1 pound of ground lamb or beef
– 1 small onion, finely diced
– 2 cloves of garlic, minced
– a 15-ounce can of diced tomatoes, drained
– a handful of fresh parsley, chopped
– a couple of tablespoons of olive oil
– a sprinkle of dried oregano
– a pinch of salt and black pepper
– about half a cup of crumbled feta cheese
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the diced onion and cook for about 5 minutes, until softened.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the ground lamb or beef to the skillet, breaking it up with a spoon.
7. Cook until browned, which should take around 7-8 minutes.
8. Drain any excess fat from the skillet.
9. Mix in the cooked quinoa, drained diced tomatoes, chopped parsley, dried oregano, salt, and black pepper.
10. Spoon the filling evenly into the hollowed-out bell peppers.
11. Place the stuffed peppers in a baking dish.
12. Sprinkle the crumbled feta cheese on top of each pepper.
13. Cover the dish with foil and bake for 25 minutes.
14. Remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is golden.
15. Let the peppers cool for 5 minutes before serving.
Perfectly tender peppers cradle a savory, herb-infused filling that’s both hearty and fresh. The melted feta adds a creamy tang that balances everything out—try serving them with a simple side salad for a complete meal.
Keto Greek Salad with Feta and Olives
Diving into a keto lifestyle doesn’t mean sacrificing flavor, and this Greek salad is proof! You’ll love how fresh and satisfying it is, perfect for a quick lunch or light dinner. It’s packed with classic Mediterranean vibes but keeps the carbs low so you can enjoy guilt-free.
Ingredients
– 2 cups of chopped romaine lettuce
– 1 cup of diced cucumber
– 1/2 cup of cherry tomatoes, halved
– 1/4 cup of sliced red onion
– 1/4 cup of pitted kalamata olives
– 1/4 cup of crumbled feta cheese
– 2 tablespoons of extra virgin olive oil
– 1 tablespoon of red wine vinegar
– A pinch of dried oregano
– Salt and black pepper to season
Instructions
1. Wash and chop the romaine lettuce into bite-sized pieces, then place it in a large salad bowl.
2. Dice the cucumber into small chunks and add it to the bowl with the lettuce.
3. Halve the cherry tomatoes and toss them into the bowl for a burst of color and sweetness.
4. Thinly slice the red onion and mix it in to add a sharp, tangy flavor.
5. Add the pitted kalamata olives and crumbled feta cheese to the bowl.
6. In a small separate bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. Tip: For the best flavor, let the dressing sit for 5 minutes to allow the oregano to infuse.
7. Pour the dressing over the salad ingredients in the large bowl.
8. Toss everything gently with salad tongs or two large spoons until evenly coated. Tip: Avoid overmixing to keep the ingredients crisp and intact.
9. Let the salad rest for about 10 minutes at room temperature to let the flavors meld together. Tip: If prepping ahead, store the dressing separately and toss just before serving to maintain freshness.
10. Serve immediately or chill in the refrigerator for up to 30 minutes if you prefer it cooler.
Zesty and refreshing, this salad delivers a crunchy texture from the veggies and a creamy bite from the feta. The tangy olives and dressing make it irresistibly flavorful—try serving it alongside grilled chicken or stuffed into lettuce wraps for a fun twist!
Grilled Lemon Herb Salmon with Asparagus
Ready to fire up the grill for something delicious? You’re going to love this simple yet impressive grilled lemon herb salmon with asparagus—it’s perfect for a quick weeknight dinner or a weekend cookout. Seriously, the flavors are so fresh and vibrant, and it comes together in no time.
Ingredients
– 4 salmon fillets, about 6 ounces each
– a bunch of fresh asparagus, ends trimmed
– 2 lemons, one juiced and one sliced
– 3 tablespoons of olive oil
– 2 cloves of garlic, minced
– a handful of fresh dill, chopped
– a pinch of salt and black pepper
– a squeeze of honey (optional for a touch of sweetness)
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, 2 minced garlic cloves, a handful of chopped fresh dill, a pinch of salt, and black pepper to make the marinade.
3. Place the 4 salmon fillets in a shallow dish and pour half of the marinade over them, coating evenly; let them sit for 10 minutes at room temperature to absorb the flavors.
4. Toss the bunch of trimmed asparagus with the remaining marinade in a separate bowl until well coated.
5. Arrange the salmon fillets skin-side down on the preheated grill and cook for 4-6 minutes, until the flesh starts to turn opaque around the edges.
6. Carefully flip the salmon using a spatula and grill for another 3-4 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the salmon cooks, place the marinated asparagus on the grill alongside it, turning occasionally, for about 5-7 minutes until tender and slightly charred.
8. Remove everything from the grill and let the salmon rest for 2 minutes before serving to keep it juicy.
9. Garnish with slices from the remaining lemon and an extra sprinkle of fresh dill if desired. Seriously, the salmon turns out flaky and moist with a zesty herb kick, while the asparagus adds a crisp, smoky contrast—serve it over quinoa or with a side salad for a complete meal that feels gourmet without the fuss.
Cauliflower Rice Tabbouleh
Mmm, you’re going to love this fresh twist on a classic! Cauliflower rice tabbouleh is perfect for when you want something light but packed with flavor. It’s super easy to throw together and makes a great side or even a main.
Ingredients
– 1 large head of cauliflower, riced (about 4 cups)
– 1 cup finely chopped fresh parsley
– 1/2 cup finely chopped fresh mint
– 1/2 cup diced English cucumber
– 1/4 cup diced red onion
– 1/4 cup halved cherry tomatoes
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon salt
– A pinch of black pepper
Instructions
1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains, being careful not to over-process into mush.
2. Transfer the riced cauliflower to a large mixing bowl.
3. Finely chop the fresh parsley and mint leaves (discard the stems for better texture) and add them to the bowl.
4. Dice the English cucumber into small pieces and add it to the mixture.
5. Dice the red onion and halve the cherry tomatoes, then incorporate them into the bowl.
6. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well combined.
7. Pour the dressing over the cauliflower and vegetable mixture.
8. Toss everything together gently but thoroughly to ensure even coating, using a folding motion to avoid crushing the ingredients.
9. Let the tabbouleh sit at room temperature for 10 minutes to allow the flavors to meld and the cauliflower to soften slightly.
10. Give it one final toss before serving to redistribute any settled dressing.
Crisp, herby, and refreshing, this tabbouleh has a delightful crunch from the cauliflower with a zesty lemon kick. Serve it alongside grilled chicken for a complete meal, or scoop it into lettuce cups for a low-carb lunch option—it’s versatile and always a crowd-pleaser!
Baked Eggplant Parmesan
Kicking off with a classic comfort food that never disappoints! You’ll love how simple this baked eggplant parmesan comes together, and it’s perfect for a cozy dinner any night of the week.
Ingredients
– 2 medium eggplants, sliced into ½-inch rounds
– A couple of cups of marinara sauce
– 2 cups of shredded mozzarella cheese
– 1 cup of grated parmesan cheese
– ½ cup of all-purpose flour
– 2 large eggs, beaten
– 1 cup of breadcrumbs
– A splash of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Sprinkle salt over the eggplant slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels—this helps prevent sogginess.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a pinch of black pepper.
4. Dredge each eggplant slice in the flour, shaking off any excess.
5. Dip the floured slice into the beaten eggs, coating it evenly.
6. Press the slice into the breadcrumb mixture, ensuring it’s fully coated on both sides.
7. Arrange the breaded slices in a single layer on a baking sheet.
8. Bake for 20 minutes, flipping halfway through, until golden and crispy.
9. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
10. Place a layer of baked eggplant slices over the sauce.
11. Top with a generous amount of marinara sauce, followed by a sprinkle of mozzarella and parmesan cheeses.
12. Repeat the layers until all ingredients are used, ending with cheese on top.
13. Bake uncovered for 25-30 minutes, until the cheese is bubbly and lightly browned.
14. Let it rest for 5 minutes before serving to allow the layers to set.
That melty, cheesy top gives way to tender eggplant with a satisfying crunch. Try serving it over a bed of pasta or with a fresh salad for a complete meal that everyone will rave about.
Shakshuka with Spinach and Feta
Tired of boring breakfasts? You’ve got to try this shakshuka with spinach and feta. It’s a cozy, one-pan wonder that’s perfect for lazy weekends or even a quick dinner. Trust me, your taste buds will thank you.
Ingredients
– A couple of tablespoons of olive oil
– One medium onion, diced
– Two cloves of garlic, minced
– One 28-ounce can of crushed tomatoes
– A big handful of fresh spinach
– Four large eggs
– Half a cup of crumbled feta cheese
– A pinch of salt and black pepper
– A sprinkle of paprika (about half a teaspoon)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it for the best flavor.
4. Pour in the can of crushed tomatoes and add a pinch of salt, black pepper, and half a teaspoon of paprika.
5. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
6. Add the fresh spinach and stir until it wilts into the sauce, which should take about 2-3 minutes.
7. Use a spoon to create four small wells in the sauce for the eggs.
8. Crack one egg into each well, being gentle to keep the yolks intact.
9. Sprinkle the crumbled feta cheese evenly over the top of the dish.
10. Cover the skillet with a lid and cook for 5-7 minutes over medium-low heat until the egg whites are set but the yolks are still runny.
11. Remove from heat and let it sit for 1 minute before serving.
You’ll love the creamy, tangy feta against the rich tomato sauce and runny egg yolks. Serve it straight from the skillet with crusty bread for dipping—it’s a total crowd-pleaser that feels fancy but is so easy to make.
Garlic Shrimp with Zucchini Pasta
Just imagine coming home to a meal that’s both light and satisfying—this garlic shrimp with zucchini pasta is exactly that. You’ll love how quick it is to whip up, and it’s packed with fresh flavors that feel like a treat without any guilt. It’s perfect for a busy weeknight or when you’re craving something healthy but delicious.
Ingredients
– a couple of medium zucchinis
– a pound of large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tablespoons of olive oil
– a splash of lemon juice (about 1 tablespoon)
– a pinch of red pepper flakes
– salt and black pepper to season
Instructions
1. Spiralize the zucchinis into noodle-like strands to create your zucchini pasta, and set them aside in a bowl.
2. Pat the shrimp dry with a paper towel to ensure they sear nicely instead of steaming.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
4. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
5. Remove the shrimp from the skillet and set them aside on a plate.
6. In the same skillet, add the minced garlic and red pepper flakes, and sauté for 30 seconds until fragrant to avoid burning.
7. Tip: If the garlic starts to brown too quickly, reduce the heat to prevent bitterness.
8. Add the zucchini noodles to the skillet and toss them with the garlic mixture for 2-3 minutes until they soften slightly but still have a bit of crunch.
9. Tip: Don’t overcook the zucchini to keep it from becoming mushy—al dente is best for texture.
10. Return the shrimp to the skillet, pour in the lemon juice, and season everything with salt and black pepper.
11. Toss all ingredients together for 1 minute to combine and heat through.
12. Tip: Taste and adjust seasoning right at the end for the brightest flavor.
Oh, the result is so delightful—the shrimp are juicy and garlicky, while the zucchini noodles add a fresh, crisp contrast. Serve it immediately topped with extra red pepper flakes for a kick, or pair it with a side salad for a complete, healthy meal that’ll have everyone asking for seconds.
Ricotta and Spinach Stuffed Mushrooms
These ricotta and spinach stuffed mushrooms are the perfect party appetizer or cozy snack—they come together quickly and always impress with their creamy, savory filling. Trust me, you’ll want to make a double batch because they disappear fast!
Ingredients
– 16 large cremini mushrooms
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
– 1 cup of whole milk ricotta cheese
– A handful of fresh spinach, chopped
– A quarter cup of grated Parmesan cheese
– A clove of garlic, minced
– A splash of lemon juice
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Gently twist off the stems from the mushrooms and set the caps aside; finely chop the stems for later use.
3. In a medium bowl, mix the ricotta, chopped spinach, Parmesan, minced garlic, lemon juice, salt, and pepper until well combined.
4. Heat a tablespoon of olive oil in a skillet over medium heat and sauté the chopped mushroom stems for about 3–4 minutes until softened, then stir them into the ricotta mixture.
5. Brush the outside of each mushroom cap lightly with olive oil and place them cap-side down on the prepared baking sheet.
6. Spoon the filling generously into each mushroom cap, mounding it slightly.
7. Bake in the preheated oven for 18–20 minutes, until the mushrooms are tender and the filling is lightly golden on top.
8. Let them cool for a couple of minutes before serving to avoid burning your mouth.
Buttery and tender, these stuffed mushrooms have a rich, creamy center with a hint of garlic and lemon that brightens everything up. Serve them warm right out of the oven, or try topping with a sprinkle of fresh herbs for an extra pop of flavor—they’re irresistible either way!
Artichoke and Olive Tapenade
Gosh, you’re going to love this artichoke and olive tapenade—it’s the perfect savory spread that comes together in minutes and always impresses. Great for parties or just snacking at home!
Ingredients
– A 14-ounce can of artichoke hearts, drained and roughly chopped
– A cup of pitted kalamata olives
– A couple of cloves of garlic, minced
– A quarter cup of extra virgin olive oil
– A tablespoon of fresh lemon juice
– A pinch of salt
– A splash of water if needed
Instructions
1. Drain the can of artichoke hearts and roughly chop them into smaller pieces.
2. Pit the kalamata olives if they aren’t already pitted, and set them aside.
3. Mince the garlic cloves finely to ensure even flavor distribution.
4. In a food processor, combine the chopped artichoke hearts, pitted olives, minced garlic, extra virgin olive oil, fresh lemon juice, and a pinch of salt.
5. Pulse the mixture for about 30 seconds until it reaches a coarse, spreadable consistency, scraping down the sides with a spatula if needed.
6. If the tapenade is too thick, add a splash of water and pulse for another 10 seconds to loosen it up.
7. Taste and adjust seasoning, adding more salt only if necessary, but avoid over-salting since olives are naturally salty.
8. Transfer the tapenade to a serving bowl and let it sit at room temperature for 10 minutes to allow the flavors to meld together.
9. Serve immediately or refrigerate in an airtight container for up to 3 days.
My favorite thing about this tapenade is its chunky, rustic texture that pairs perfectly with crispy crackers or as a topping for grilled chicken. The briny olives and tangy artichokes create a bold, Mediterranean flavor that’s simply addictive—try spreading it on a sandwich for an easy upgrade!
Balsamic Roasted Vegetables
Just imagine coming home to the cozy aroma of roasted veggies filling your kitchen. You’ll love how simple this dish is to throw together, and it’s perfect for meal prep or a quick weeknight side. Balsamic roasted vegetables are my go-to when I want something healthy but packed with flavor.
Ingredients
– a couple of cups of chopped mixed veggies (like bell peppers, zucchini, and red onion)
– a good drizzle of olive oil (about 2 tablespoons)
– a generous splash of balsamic vinegar (around 1 tablespoon)
– a pinch of salt and black pepper
– a sprinkle of dried herbs (like rosemary or thyme)
Instructions
1. Preheat your oven to 400°F.
2. Chop all your veggies into even, bite-sized pieces so they cook uniformly.
3. Toss the veggies in a large bowl with the olive oil, balsamic vinegar, salt, pepper, and dried herbs until everything is well coated.
4. Spread the veggies in a single layer on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the edges are caramelized and tender when pierced with a fork.
6. Remove from the oven and let them cool for a couple of minutes before serving to allow the flavors to meld.
Zesty and slightly sweet from the balsamic, these veggies have a perfect tender-crisp texture with those delicious caramelized bits. Try serving them over quinoa or as a topping for grilled chicken—they add a burst of flavor to any meal!
Roasted Red Pepper and Cauliflower Soup
Now that autumn’s chill is setting in, you’ll love how this cozy roasted red pepper and cauliflower soup warms you right up. It’s creamy, slightly sweet, and perfect for a quick weeknight dinner.
Ingredients
– a couple of red bell peppers
– one head of cauliflower, chopped into florets
– one yellow onion, diced
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– a splash of olive oil
– a pinch of salt and black pepper
– a dollop of heavy cream (optional for serving)
Instructions
1. Preheat your oven to 425°F.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.
3. Add the cauliflower florets to the same baking sheet in a single layer.
4. Drizzle everything with a splash of olive oil and sprinkle with a pinch of salt and black pepper.
5. Roast in the oven for 25–30 minutes, until the peppers are charred and the cauliflower is tender and golden brown.
6. Tip: Roasting the veggies deepens their flavor—don’t skip this step for that rich, smoky taste!
7. While the veggies roast, heat a splash of olive oil in a large pot over medium heat.
8. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
9. Stir in the minced garlic and cook for another minute until fragrant.
10. Tip: Sautéing the onion and garlic first builds a flavorful base for the soup.
11. Once the roasted peppers and cauliflower are done, remove them from the oven and let cool slightly.
12. Peel the skin off the peppers—it should come off easily after roasting.
13. Add the peeled peppers and roasted cauliflower to the pot with the onions and garlic.
14. Pour in the 4 cups of vegetable broth and bring to a boil.
15. Reduce the heat to low, cover, and simmer for 10 minutes to let the flavors meld.
16. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
17. Tip: For an extra silky texture, blend the soup longer—it’s worth the effort!
18. Taste and adjust seasoning with more salt or pepper if needed.
19. Ladle into bowls and top with a dollop of heavy cream if you like.
Unbelievably smooth and velvety, this soup has a sweet, smoky kick from the roasted peppers that pairs perfectly with the mild cauliflower. Try serving it with a sprinkle of fresh herbs or some crusty bread for dipping—it’s a hug in a bowl on a cool day!
Mediterranean Chicken Skewers
Even if you’re short on time, these Mediterranean chicken skewers come together quickly and pack so much flavor. You’ll love how the zesty marinade transforms simple ingredients into something special.
Ingredients
– 1.5 lbs of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup of olive oil
– 3 tablespoons of fresh lemon juice
– 2 cloves of garlic, minced
– 1 teaspoon of dried oregano
– 1/2 teaspoon of ground cumin
– A good pinch of salt and black pepper
– 1 large red bell pepper, chopped into 1-inch pieces
– 1 medium red onion, cut into chunks
– Wooden or metal skewers (if using wooden, soak them in water for 30 minutes first to prevent burning)
Instructions
1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper until well combined.
2. Add the cubed chicken to the bowl and toss to coat evenly in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor (tip: marinating longer makes the chicken more tender).
4. While the chicken marinates, soak wooden skewers in water for 30 minutes to prevent them from burning during grilling.
5. Preheat your grill or grill pan to medium-high heat, around 400°F.
6. Thread the marinated chicken, red bell pepper pieces, and red onion chunks alternately onto the skewers.
7. Place the skewers on the preheated grill and cook for 5-6 minutes.
8. Flip the skewers and cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F and has nice grill marks (tip: use a meat thermometer to ensure doneness without overcooking).
9. Remove the skewers from the grill and let them rest for 2-3 minutes before serving (tip: resting allows juices to redistribute, keeping the chicken moist).
Mouthwatering and juicy, these skewers have a perfect char from the grill and a bright, herby flavor that’s irresistible. Serve them over a bed of fluffy couscous or with a side of tzatziki for dipping—they’re great for weeknight dinners or summer barbecues!
Caper and Herb Crusted Cod
Mmm, you’re going to love this caper and herb crusted cod—it’s crispy, flavorful, and ready in under 30 minutes, perfect for a quick weeknight dinner that feels fancy.
Ingredients
– 4 cod fillets, about 6 ounces each
– a couple of tablespoons of olive oil
– a cup of panko breadcrumbs
– a quarter cup of capers, drained and chopped
– a handful of fresh parsley, finely chopped
– a tablespoon of fresh dill, chopped
– a squeeze of lemon juice from half a lemon
– a pinch of salt and black pepper
– a splash of water if needed for binding
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the cod fillets dry with paper towels to help the crust stick better.
3. In a medium bowl, mix together the panko breadcrumbs, chopped capers, parsley, dill, a pinch of salt, and black pepper.
4. Drizzle in the olive oil and lemon juice, stirring until the mixture is moist and clumps together; add a splash of water if it’s too dry.
5. Press the breadcrumb mixture evenly onto the top of each cod fillet, covering them completely.
6. Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
7. Let the cod rest for 2-3 minutes after baking to allow the juices to redistribute.
Zesty and satisfying, this cod has a crunchy exterior that gives way to tender, flaky fish inside, with the briny capers and fresh herbs shining through. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s sure to impress.
Avocado and Tuna Salad
Just when you need something quick, fresh, and totally satisfying, this avocado and tuna salad hits the spot. It’s perfect for a light lunch or a speedy dinner that doesn’t skimp on flavor. You’ll love how easy it is to throw together!
Ingredients
– 2 ripe avocados
– 1 can (5 ounces) of tuna, drained
– 1/4 cup of finely diced red onion
– 2 tablespoons of freshly squeezed lime juice
– A splash of olive oil
– A pinch of salt
– A couple of grinds of black pepper
– A handful of fresh cilantro, chopped
Instructions
1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
2. Mash the avocado with a fork until it’s mostly smooth but still has some chunks for texture (tip: leave a few bits for a creamier yet hearty feel).
3. Add the drained tuna to the bowl and mix it gently with the avocado.
4. Stir in the diced red onion, lime juice, olive oil, salt, and black pepper until everything is well combined.
5. Fold in the chopped cilantro just until distributed (tip: add it last to keep it fresh and vibrant).
6. Let the salad sit at room temperature for about 5 minutes to let the flavors meld together (tip: this short rest makes it taste even better).
Delightfully creamy with a zesty kick from the lime, this salad has a perfect balance of smooth avocado and flaky tuna. Serve it scooped onto whole-grain toast for a crunchy contrast or stuff it into lettuce cups for a low-carb option—it’s versatile and always a crowd-pleaser!
Eggplant Caponata
Deliciously tangy and packed with flavor, this eggplant caponata is your new go-to appetizer. You’ll love how the sweet and savory notes come together in this Sicilian classic. It’s perfect for scooping up with crusty bread or topping grilled meats.
Ingredients
– 2 large eggplants, diced into 1-inch cubes
– 1/4 cup of olive oil
– 1 large onion, finely chopped
– 2 celery stalks, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1/4 cup of red wine vinegar
– 2 tablespoons of capers, drained
– 1/4 cup of green olives, pitted and sliced
– 2 tablespoons of sugar
– A pinch of red pepper flakes
– Salt and black pepper to season
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplants with 2 tablespoons of olive oil and a pinch of salt on a baking sheet.
3. Roast the eggplants for 20-25 minutes until they are golden brown and tender, stirring halfway through for even cooking. Tip: Roasting instead of frying reduces oil absorption and deepens the flavor.
4. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the chopped onion and diced celery, sautéing for 5-7 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the diced tomatoes with their juices, and bring to a simmer.
8. Add the red wine vinegar, capers, sliced olives, sugar, and red pepper flakes, stirring to combine.
9. Gently fold in the roasted eggplants, reduce the heat to low, and let it simmer for 15-20 minutes until the mixture thickens. Tip: Simmering longer allows the flavors to meld together beautifully.
10. Season with salt and black pepper to your liking, then remove from heat and let it cool to room temperature. Tip: Caponata tastes even better the next day after the flavors have fully developed.
Lusciously chunky and bursting with a sweet-sour balance, this caponata has a melt-in-your-mouth texture from the tender eggplants. Serve it chilled as a dip with crostini or warm over pasta for a hearty meal—it’s versatile enough to elevate any dish!
Conclusion
These 26 low carb Mediterranean recipes make healthy eating delicious and easy. Try them out, share your favorites in the comments, and pin this article on Pinterest to inspire others!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
