25+ Easy Easter Low Carb Vegetarian Recipes Everyone Will Love

Easter is a time for celebration, joy, and of course, delicious food. But if you’re following a low-carb or vegetarian lifestyle, navigating the holiday table can feel tricky.

Traditional Easter menus are often filled with carb-heavy dishes and meaty mains, leaving few options for those looking to stay true to their dietary goals. That’s where this list comes in!

Our “25+ Easter Low Carb Vegetarian Recipes” guide is here to help you create a festive, flavor-packed menu that satisfies every guest—whether they’re carb-conscious, vegetarian, or just eager to try something new.

From vibrant veggie-based dishes to creamy casseroles and inventive appetizers, this collection ensures that your Easter table is as inclusive as it is mouthwatering.

Get ready to explore a world of possibilities, featuring recipes that balance health and indulgence while celebrating the fresh, seasonal produce that spring brings to your kitchen.

Whether you’re hosting brunch, lunch, or dinner, these recipes will make your Easter celebration unforgettable!

25+ Easy Easter Low Carb Vegetarian Recipes Everyone Will Love

Easter is all about bringing people together, and with these 25+ low-carb vegetarian recipes, you can create a menu that pleases everyone at the table.

From colorful salads to hearty mains and irresistible desserts, these dishes prove that eating healthily doesn’t mean sacrificing flavor or fun.

By incorporating these recipes into your Easter celebration, you can enjoy a meal that’s not only delicious but also nourishing and guilt-free.

Whether you’re a seasoned vegetarian or just looking to add some low-carb options to your table, these recipes are a testament to the versatility and joy of cooking.

So, embrace the fresh flavors of spring, get creative in the kitchen, and share the love with these inspiring Easter dishes.

Here’s to a holiday filled with laughter, good food, and cherished memories.

Low-Carb Zucchini Noodle Primavera

This colorful zucchini noodle primavera is a light yet satisfying dish, bursting with fresh vegetables and a creamy, low-carb sauce. It’s perfect as a main course or a side dish for your Easter feast, offering a healthy twist on traditional pasta primavera.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, chopped
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream (or coconut cream for vegan option)
• 1/4 cup grated Parmesan (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add the asparagus, bell peppers, and cherry tomatoes. Cook for 5–7 minutes until tender.
3. Stir in heavy cream and season with salt and pepper. Let it simmer for 2 minutes.
4. Add zucchini noodles and toss gently to coat. Cook for 2–3 minutes until the noodles are slightly tender.
5. Serve immediately, garnished with Parmesan and fresh basil.

This zucchini noodle primavera is a vibrant addition to any Easter table. Packed with nutrients, it’s a guilt-free dish that combines the joy of spring vegetables with a creamy indulgence, leaving your guests impressed and satisfied.

Keto Cauliflower “Potato” Salad

This low-carb cauliflower “potato” salad is a clever and tasty substitute for traditional potato salad. It’s creamy, tangy, and filled with fresh flavors, making it an excellent Easter side dish that pairs well with any meal.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp pickle relish (sugar-free)
• 1/4 cup celery, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until tender but firm. Drain and let them cool completely.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, pickle relish, paprika, salt, and pepper.
3. Add the cooled cauliflower, celery, red onion, and dill. Toss to combine.
4. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

This cauliflower “potato” salad is a creamy, delicious side that perfectly complements the freshness of Easter dishes. Its low-carb nature and bright, tangy flavors ensure it’s a crowd-pleaser without the carb overload.

Spinach and Ricotta Stuffed Bell Peppers

These spinach and ricotta stuffed bell peppers are a delightful vegetarian option that’s both flavorful and filling. With a creamy spinach filling baked to perfection inside sweet bell peppers, this dish is perfect for a festive Easter brunch or dinner.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 clove garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix spinach, ricotta, Parmesan, garlic, nutmeg, salt, and pepper until well combined.
3. Brush the bell pepper halves with olive oil and place them on the baking sheet.
4. Spoon the ricotta mixture into each bell pepper half, packing it slightly.
5. Bake for 25–30 minutes until the peppers are tender and the tops are golden.

These stuffed bell peppers are a showstopper at any Easter celebration. Rich in flavor and visually appealing, they make an excellent main dish or hearty side for your vegetarian guests, combining the sweetness of roasted peppers with a creamy, savory filling.

Creamy Avocado and Cucumber Gazpacho

This refreshing creamy avocado and cucumber gazpacho is a chilled soup perfect for springtime. With its silky texture and zesty flavor, it’s a light yet satisfying starter that sets the tone for a delightful Easter feast.

Ingredients:

• 2 large cucumbers, peeled and diced
• 2 ripe avocados, pitted and peeled
• 1 clove garlic, minced
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Optional: red pepper flakes for garnish

Instructions:

1. Add cucumbers, avocados, garlic, lime juice, cilantro, almond milk, salt, and pepper to a blender. Blend until smooth and creamy.
2. Adjust seasoning to taste and refrigerate for at least 30 minutes before serving.
3. Serve chilled, garnished with red pepper flakes or a drizzle of olive oil.

This creamy gazpacho combines the rich taste of avocado with the crispness of cucumber for a luxurious yet light dish. It’s an ideal low-carb appetizer that’s both flavorful and visually appealing for your Easter gathering.

Low-Carb Ratatouille Bake

This classic French-inspired ratatouille bake is packed with fresh vegetables layered in a casserole dish and baked to perfection. It’s a stunning centerpiece for a vegetarian Easter menu that celebrates the bounty of spring produce.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 large tomato, thinly sliced
• 1/2 cup marinara sauce (sugar-free)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the marinara sauce in the bottom of a baking dish.
2. Arrange zucchini, squash, eggplant, and tomato slices in an alternating pattern over the sauce.
3. Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper.
4. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with Parmesan (if using), and bake for another 10 minutes.

This low-carb ratatouille bake is a feast for the eyes and the palate. Its layered presentation and herbed aroma create a festive dish that’s equally delicious and healthy, perfect for Easter.

Almond Flour Spinach Quiche

This almond flour spinach quiche is a low-carb take on the classic quiche. With a flaky almond flour crust and a creamy spinach filling, it’s perfect for an Easter brunch or dinner, offering a hearty and wholesome option for your vegetarian guests.

Ingredients (Crust):

• 2 cups almond flour
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 egg

Ingredients (Filling):

• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, salt, butter, and egg to form a dough. Press the dough into a 9-inch pie pan to form a crust.
2. Bake the crust for 10 minutes and set aside.
3. In a skillet, sauté spinach until wilted. In a bowl, whisk together cream, eggs, cheese, salt, and pepper. Stir in the spinach.
4. Pour the filling into the pre-baked crust and bake for 30–35 minutes, or until the center is set.

This spinach quiche is a delightful combination of a nutty almond flour crust and a creamy filling. It’s a versatile and satisfying dish that can be enjoyed warm or cold, making it a perfect addition to your Easter celebrations.

Grilled Portobello Mushroom Caps with Pesto and Goat Cheese

These grilled portobello mushroom caps topped with creamy goat cheese and fresh pesto make a sophisticated and hearty Easter dish. Perfect as an appetizer or main course, they’re a low-carb delight packed with earthy and tangy flavors.

Ingredients:

• 4 large portobello mushroom caps
• 1/4 cup olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup goat cheese, crumbled
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Brush the mushroom caps with olive oil and season with garlic powder, salt, and pepper.
3. Grill the mushrooms for 5–7 minutes on each side until tender.
4. Spread a layer of pesto on each mushroom cap and top with crumbled goat cheese.
5. Cook for an additional 2–3 minutes to warm the cheese. Serve garnished with fresh basil leaves.

These grilled portobello mushrooms are a crowd-pleaser, offering a meaty texture and rich flavors. They’re a visually stunning addition to your Easter table, ideal for vegetarians and low-carb eaters alike.

Cheesy Broccoli and Cauliflower Casserole

This cheesy broccoli and cauliflower casserole is a creamy, comforting dish that’s perfect for Easter dinner. Low in carbs but high in flavor, it’s a great way to enjoy two classic vegetables in a rich, cheesy sauce.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Steam broccoli and cauliflower until tender but firm, then drain.
2. In a saucepan, heat heavy cream, cream cheese, garlic powder, paprika, salt, and pepper until smooth and creamy.
3. In a baking dish, layer the broccoli and cauliflower. Pour the cheese sauce over the vegetables.
4. Sprinkle shredded cheddar and Parmesan on top. Bake for 20–25 minutes until golden and bubbly.

This casserole is the epitome of comfort food with its creamy, cheesy layers. Perfect as a side dish or a standalone meal, it’s an irresistible addition to your low-carb Easter feast.

Low-Carb Spinach and Artichoke Dip Stuffed Zucchini Boats

These spinach and artichoke dip stuffed zucchini boats are a fun and creative way to serve a classic flavor combination. Packed with creamy, cheesy goodness, they’re a low-carb appetizer or side that everyone will love.

Ingredients:

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place zucchini halves on a baking sheet.
2. In a bowl, mix cream cheese, spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
3. Spoon the mixture into the zucchini halves, pressing lightly.
4. Bake for 20–25 minutes until the filling is golden and bubbly. Serve warm.

These stuffed zucchini boats are a fun and flavorful way to enjoy a beloved dip in a low-carb format. Their creamy filling and tender zucchini base make them a festive addition to your Easter spread.

Zucchini Noodles with Lemon Butter Sauce

Zucchini noodles, or “zoodles,” are a light and refreshing low-carb alternative to pasta. Paired with a tangy lemon butter sauce, this dish is perfect as a side or main course for your Easter feast, offering a burst of springtime flavor.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
2. Stir in the lemon juice and zest, cooking for 1–2 minutes.
3. Add the spiralized zucchini and toss gently to coat in the sauce. Cook for 2–3 minutes until slightly softened.
4. Remove from heat, sprinkle with Parmesan cheese, and season with salt and pepper.
5. Garnish with fresh parsley before serving.

This vibrant dish brings together the lightness of zucchini noodles with the richness of lemon butter sauce. It’s a fresh, low-carb option that pairs beautifully with other Easter favorites.

Stuffed Bell Peppers with Cauliflower Rice and Feta

These colorful bell peppers are filled with a flavorful mixture of cauliflower rice, feta cheese, and fresh herbs. Perfect as a main dish or side, they’re a low-carb, vegetarian delight that’s as beautiful as it is delicious.

Ingredients:

• 4 large bell peppers, tops removed and seeds scooped out
• 2 cups cauliflower rice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish.
2. In a skillet, heat olive oil over medium heat and sauté the cauliflower rice for 5 minutes until softened.
3. Remove from heat and mix in feta, parsley, mint, oregano, salt, and pepper.
4. Spoon the filling into the bell peppers and cover with foil. Bake for 25–30 minutes.
5. Remove foil and bake for another 5 minutes to slightly brown the tops.

These stuffed bell peppers bring together Mediterranean flavors with a low-carb twist. They’re a visually stunning and nutrient-packed addition to your Easter menu, ensuring both taste and health are celebrated.

Eggplant Rollatini with Ricotta and Spinach

Eggplant rollatini is a delectable dish featuring thinly sliced eggplant rolled with a creamy ricotta and spinach filling, baked in a savory tomato sauce. It’s a low-carb, vegetarian masterpiece that’s perfect for your Easter dinner table.

Ingredients:

• 2 large eggplants, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly salt eggplant slices and let sit for 10 minutes to remove excess moisture, then pat dry.
2. Grill or sauté the eggplant slices until soft. Set aside.
3. In a bowl, mix ricotta, spinach, Parmesan, egg, garlic powder, and Italian seasoning.
4. Spread a spoonful of the ricotta mixture onto each eggplant slice and roll tightly.
5. Pour marinara sauce into a baking dish and arrange the eggplant rolls seam-side down. Sprinkle with mozzarella.
6. Bake for 20–25 minutes, or until the cheese is bubbly and golden.

This eggplant rollatini is a showstopper with its creamy filling and savory tomato sauce. It’s a low-carb, vegetarian option that feels indulgent yet fits perfectly into a health-conscious Easter celebration.

Asparagus and Almond Salad with Lemon Vinaigrette

This refreshing asparagus salad features a crunchy almond topping and a tangy lemon vinaigrette. It’s a quick and simple side dish that highlights the best of spring’s bounty, offering vibrant colors and a delightful crunch.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1/3 cup sliced almonds, toasted
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Shaved Parmesan (optional, for garnish)

Instructions:

1. Steam or blanch asparagus for 2–3 minutes until tender-crisp. Drain and cool under cold water.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
3. Toss the asparagus with the vinaigrette and sprinkle with toasted almonds.
4. Garnish with shaved Parmesan if desired and serve chilled or at room temperature.

This asparagus and almond salad is a light and refreshing option for Easter, perfect for balancing richer dishes on your table. It’s simple yet sophisticated, with a vibrant taste of spring in every bite.

Creamy Avocado Deviled Eggs

Deviled eggs are an Easter classic, but this recipe takes them to the next level with creamy avocado. Low-carb and packed with healthy fats, these deviled eggs are both indulgent and nutritious, making them a must-have appetizer.

Ingredients:

• 6 hard-boiled eggs, peeled
• 1 ripe avocado
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Chopped fresh chives for garnish

Instructions:

1. Slice the eggs in half lengthwise and remove the yolks.
2. In a bowl, mash the egg yolks with the avocado, lime juice, garlic powder, paprika, salt, and pepper until smooth.
3. Spoon or pipe the avocado mixture into the egg whites.
4. Garnish with chopped chives and serve immediately.

These creamy avocado deviled eggs offer a delicious twist on a traditional favorite. Their velvety texture and vibrant flavor make them an irresistible addition to your Easter appetizer lineup.

Cauliflower Crust Veggie Pizza

This low-carb cauliflower crust veggie pizza is a fun and customizable dish that works beautifully as a main course or appetizer. Topped with colorful spring vegetables, it’s a wholesome and satisfying way to celebrate Easter.

Ingredients:
For the crust:

• 1 medium head cauliflower, riced
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

For the topping:

• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sliced cherry tomatoes
• 1/4 cup sliced bell peppers
• 1/4 cup fresh spinach leaves
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Steam the riced cauliflower until tender, then squeeze out excess moisture using a clean towel.
3. Mix the cauliflower with egg, mozzarella, Parmesan, garlic powder, and Italian seasoning. Shape into a pizza crust on the prepared baking sheet.
4. Bake for 12–15 minutes until golden and firm.
5. Spread marinara sauce over the crust and top with mozzarella, tomatoes, bell peppers, and spinach. Bake for another 10–12 minutes until the cheese is melted.
6. Garnish with fresh basil before serving.

This cauliflower crust veggie pizza is a low-carb triumph, combining vibrant veggies with a crispy, cheesy crust. It’s a fun, family-friendly option that’s sure to be a hit at your Easter gathering.

Note: More recipes are coming soon!