35+ Easy and Delicious Friday Low Sodium Zucchini Recipes for to Try Today

Zucchini is one of the most versatile vegetables, offering endless opportunities for creativity in the kitchen.

If you’re looking for ways to enjoy this nutrient-packed vegetable without worrying about sodium, you’ve come to the right place!

This collection of over 35 low sodium zucchini recipes is perfect for anyone looking to create delicious, healthy dishes while keeping their sodium intake in check.

Whether you’re preparing a light lunch, a hearty dinner, or a quick snack, these recipes are designed to let the natural flavors of zucchini shine through.

Plus, with easy-to-follow instructions and simple ingredients, you’ll be able to whip up these dishes in no time—perfect for your Friday meals!

35+ Easy and Delicious Friday Low Sodium Zucchini Recipes for to Try Today

With these 35+ low sodium zucchini recipes, your Friday meals just got a whole lot healthier and tastier!

From savory zucchini fritters to refreshing zucchini salads, there’s something here to suit every taste and dietary preference.

By embracing the natural flavors of this low-sodium vegetable, you can enjoy flavorful meals without compromising your health goals.

So, the next time you’re looking to spice up your meals while keeping your sodium intake low, turn to zucchini for a versatile and nutritious solution.

Zucchini Noodles with Pesto and Grilled Chicken

This simple yet flavorful zucchini noodle dish is a perfect low-sodium, low-carb lunch. Fresh zucchini is spiralized into noodles and paired with a creamy, herby pesto sauce and grilled chicken breast. The pesto provides a rich flavor without relying on high-sodium ingredients. This recipe is keto-friendly, packed with protein, and full of fresh vegetables, making it a great option for a nutritious lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 grilled chicken breasts, sliced
• 1/4 cup pine nuts
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic
• 1/4 cup Parmesan cheese (optional, for extra flavor)
• Fresh lemon juice, to taste
• Salt-free seasoning (optional)
• Fresh ground black pepper, to taste

Instructions:

1. Heat a grill pan over medium heat and cook the chicken breasts for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Slice the chicken into strips.
2. In a food processor, combine the pine nuts, basil leaves, garlic, and Parmesan cheese (if using). Pulse until finely chopped.
3. With the food processor running, slowly add the olive oil until a smooth paste forms. Add lemon juice and black pepper to taste.
4. Toss the zucchini noodles with the pesto until evenly coated. If you prefer a warm dish, briefly sauté the zucchini noodles in a hot pan for 1-2 minutes.
5. Top with the sliced grilled chicken and season with more pepper if desired.

This zucchini noodle dish with pesto and grilled chicken is a delicious, fresh, and satisfying low-sodium meal. It offers a wonderful balance of protein, healthy fats, and veggies, all while keeping sodium levels low and carbs in check. It’s a great meal prep option for those on a keto diet or anyone looking to enjoy a tasty yet light lunch.

Zucchini Fritters with Avocado Salsa

These crispy zucchini fritters are a great low-sodium, low-carb alternative to traditional fried fritters. The zucchini is combined with egg, almond flour, and a variety of fresh herbs to create a deliciously crispy texture. Paired with a refreshing avocado salsa, this dish is both satisfying and refreshing, perfect for a light keto-friendly lunch.

Ingredients:

• 2 medium zucchinis, grated
• 1 large egg
• 1/4 cup almond flour
• 2 tbsp chopped fresh parsley
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Fresh ground black pepper, to taste
• 1 tbsp olive oil (for frying)
• For avocado salsa:
  • 1 ripe avocado, diced
  • 1/4 cup diced tomatoes
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped cilantro
  • Salt-free seasoning (optional)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out any excess moisture.
2. In a bowl, combine the grated zucchini, egg, almond flour, parsley, garlic powder, onion powder, and black pepper. Mix well to form a dough-like mixture.
3. Heat a skillet over medium heat and add olive oil.
4. Scoop spoonfuls of the zucchini mixture into the skillet and flatten them with a spatula. Cook for 2-3 minutes per side until golden brown and crispy.
5. While the fritters cook, prepare the avocado salsa by combining the diced avocado, tomatoes, lime juice, and cilantro in a bowl. Add salt-free seasoning if desired.
6. Serve the zucchini fritters hot with a spoonful of the avocado salsa on top.

These zucchini fritters are a perfect combination of crunchy and creamy. The addition of avocado salsa makes the dish even more refreshing and flavorful without adding excess sodium. This low-sodium, low-carb meal is ideal for anyone on a keto diet and makes for a great lunch that’s both satisfying and healthy.

Zucchini and Beef Stir-Fry with Coconut Aminos

This zucchini and beef stir-fry is a quick and easy low-sodium, low-carb lunch that’s perfect for those following a keto lifestyle. Instead of soy sauce, this recipe uses coconut aminos, a natural, soy-free seasoning that’s much lower in sodium. The zucchini absorbs all the savory flavors from the beef and the aromatic spices, making this stir-fry a satisfying and tasty meal.

Ingredients:

• 1 lb lean beef (sirloin or flank steak), thinly sliced
• 2 medium zucchinis, sliced
• 1 tbsp coconut oil
• 1/4 cup coconut aminos
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp ground black pepper
• 1/2 tsp chili flakes (optional for spice)
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef and cook for 3-4 minutes, stirring frequently until browned and cooked through. Remove from the pan and set aside.
3. In the same skillet, add the garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Add the zucchini slices to the skillet and sauté for 3-4 minutes until just tender but still slightly crisp.
5. Return the beef to the skillet and pour in the coconut aminos, black pepper, and chili flakes. Stir to combine and cook for another 2 minutes.
6. Garnish with fresh cilantro before serving.

This zucchini and beef stir-fry with coconut aminos offers a quick and delicious way to enjoy a low-sodium, low-carb lunch. The coconut aminos provide a savory flavor without the excess salt found in traditional soy sauce, making this a great choice for anyone watching their sodium intake. It’s also a perfect option for keto dieters, delivering protein and healthy fats while keeping carbs in

Zucchini and Shrimp Skillet with Lemon and Herbs

This zesty zucchini and shrimp skillet is a quick, flavorful, and low-sodium dish that’s ideal for a light lunch. The shrimp are sautéed with zucchini, fresh herbs, and a squeeze of lemon for a bright, refreshing meal. The dish is naturally low in carbs, packed with protein, and features a burst of fresh citrus flavor to elevate the taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced into rounds
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Juice of 1 lemon
• Fresh ground black pepper, to taste
• Salt-free seasoning (optional)
• Lemon zest, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
3. Add the sliced zucchini to the skillet and sauté for 4-5 minutes until tender, stirring occasionally.
4. Return the shrimp to the skillet and stir in the lemon juice, parsley, basil, and black pepper. Toss everything to combine and heat through.
5. Garnish with lemon zest before serving.

This zucchini and shrimp skillet is a perfect combination of light, fresh ingredients that are both satisfying and low in sodium. The bright lemon and herb flavor complements the shrimp and zucchini beautifully, making it an excellent choice for a keto-friendly lunch. With its minimal ingredients and quick preparation time, it’s an easy go-to recipe for anyone seeking a nutritious and low-sodium meal.

Zucchini and Eggplant Lasagna (Keto-Friendly)

This keto-friendly zucchini and eggplant lasagna is a wonderful low-sodium alternative to traditional lasagna. By replacing pasta sheets with thinly sliced zucchini and eggplant, this recipe maintains the rich, comforting flavors of lasagna without the high carb content. It’s perfect for anyone following a low-carb or keto diet, offering layers of savory vegetables, a rich tomato sauce, and creamy cheese.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 medium eggplant, sliced lengthwise into thin strips
• 1 lb ground turkey or beef (optional)
• 1 cup low-sodium marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Fresh ground black pepper, to taste
• Salt-free seasoning (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini and eggplant lengthwise into thin strips, using a mandolin slicer or sharp knife.
3. In a large skillet, cook the ground turkey or beef over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat and add the marinara sauce, oregano, basil, and black pepper. Stir to combine and simmer for 5 minutes.
4. In a baking dish, layer the zucchini and eggplant slices to form the bottom of the lasagna.
5. Spread a layer of ricotta cheese over the vegetables, followed by a layer of meat sauce, and then a sprinkle of mozzarella and Parmesan.
6. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
7. Cover with foil and bake for 30-35 minutes, removing the foil for the last 10 minutes to brown the cheese on top.
8. Let it rest for 5 minutes before slicing and serving.

This zucchini and eggplant lasagna is a hearty and satisfying meal, perfect for those seeking a low-sodium, low-carb, keto-friendly lunch. The layers of vegetables and cheese create a filling, comforting dish without the heavy carbs typically found in traditional lasagna. It’s a great way to enjoy the flavors of lasagna while sticking to your keto or low-sodium goals.

Zucchini and Cauliflower Rice Stir-Fry

This zucchini and cauliflower rice stir-fry is a vibrant, low-sodium, and keto-friendly dish that’s perfect for lunch. The combination of sautéed zucchini, cauliflower rice, and fresh vegetables provides a satisfying base for any protein, whether it’s chicken, shrimp, or tofu. This dish is customizable, low in carbs, and high in fiber, making it a nutritious option for anyone on a low-sodium, low-carb diet.

Ingredients:

• 1 medium zucchini, diced
• 1 small cauliflower, grated or pulsed into rice-sized pieces
• 1 tbsp olive oil
• 1/2 cup diced bell peppers
• 1/2 cup diced onion
• 1/2 cup snap peas or green beans
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp coconut aminos (or tamari for soy-free)
• Fresh ground black pepper, to taste
• Optional protein: chicken breast, shrimp, or tofu

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the diced zucchini and cook for 3-4 minutes until tender.
2. Add the garlic, ginger, and onion to the skillet and cook for an additional 2 minutes until fragrant.
3. Add the cauliflower rice, bell peppers, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender and the cauliflower rice is cooked through.
4. Stir in the coconut aminos and black pepper. If adding protein, cook it separately and mix it in at this point.
5. Serve hot, garnished with fresh herbs or additional seasoning if desired.

This zucchini and cauliflower rice stir-fry is a light, flavorful, and versatile dish that works well with any protein you prefer. The cauliflower rice acts as a low-carb substitute for traditional rice, while the zucchini and other vegetables add freshness and texture. It’s a quick, easy, and satisfying low-sodium, keto-friendly lunch that’s packed with flavor and nutrition.

Zucchini and Turkey Meatballs in Tomato Sauce

These zucchini and turkey meatballs in tomato sauce are a low-sodium, low-carb twist on a classic comfort food. By using zucchini to keep the meatballs moist and adding lean turkey, this dish provides a healthy, protein-packed option without the excess fat or sodium typically found in traditional meatball recipes. Paired with a rich homemade tomato sauce, this meal is both satisfying and nutritious.

Ingredients:

• 2 medium zucchinis, grated
• 1 lb ground turkey (lean)
• 1/4 cup almond flour (for binding)
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Fresh ground black pepper, to taste
• 1 tbsp olive oil (for frying)
• 2 cups low-sodium tomato sauce
• 1/2 tsp dried oregano
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grate the zucchinis and squeeze out any excess moisture using a kitchen towel.
3. In a large bowl, combine the ground turkey, grated zucchini, almond flour, egg, parsley, garlic powder, onion powder, and black pepper. Mix well until everything is evenly combined.
4. Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown and fully cooked.
6. While the meatballs bake, heat olive oil in a large saucepan over medium heat. Add the tomato sauce, oregano, and a pinch of black pepper. Bring to a simmer.
7. Once the meatballs are done, carefully add them to the simmering sauce. Let them cook for an additional 5 minutes to absorb the flavors.
8. Garnish with fresh basil before serving.

These zucchini and turkey meatballs in tomato sauce are a delicious, low-sodium, and keto-friendly alternative to traditional meatball dishes. The zucchini helps keep the meatballs moist, while the turkey offers a lean protein source. With a flavorful tomato sauce and fresh herbs, this dish is a satisfying meal that’s perfect for a low-carb lunch.

Zucchini and Chicken Fajita Bowl

This zucchini and chicken fajita bowl is a quick, flavorful, and low-sodium dish that brings the bold flavors of fajitas without the excess carbs. Sautéed zucchini, peppers, and onions pair with seasoned grilled chicken for a delicious, keto-friendly meal that’s perfect for lunch. It’s a colorful, protein-packed dish with a fresh, spicy kick that keeps sodium and carbs low.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1 lb chicken breast, sliced into strips
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Fresh ground black pepper, to taste
• Salt-free fajita seasoning (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the bell pepper and onion for 3-4 minutes until softened.
3. Add the zucchini slices and continue sautéing for an additional 3 minutes until the zucchini is tender but still crisp.
4. Stir in the chili powder, cumin, smoked paprika, and black pepper. Add the cooked chicken back to the skillet and toss to combine everything evenly.
5. Serve the fajita bowl with fresh cilantro and lime wedges on top.

This zucchini and chicken fajita bowl is a vibrant and satisfying low-sodium, keto-friendly dish that brings the flavors of a classic fajita without the added carbs. The combination of grilled chicken, sautéed vegetables, and bold spices makes it a refreshing and filling lunch. It’s a great option for anyone looking to reduce sodium intake while enjoying a flavorful, healthy meal.

Zucchini and Bacon Salad with Avocado Dressing

This zucchini and bacon salad with avocado dressing is a refreshing, low-sodium, and low-carb meal that offers a delightful balance of creamy, crunchy, and savory elements. The zucchini is thinly sliced and paired with crispy bacon, fresh greens, and a creamy avocado dressing that’s both nutritious and satisfying. This salad is perfect for a keto-friendly lunch or as a side dish.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 4 strips of bacon, cooked crispy and crumbled
• 2 cups mixed greens (spinach, arugula, or kale)
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Fresh ground black pepper, to taste
• Salt-free seasoning (optional)

Instructions:

1. Cook the bacon strips in a skillet over medium heat until crispy. Remove from the skillet and crumble into small pieces.
2. In a blender or food processor, combine the avocado, olive oil, lemon juice, garlic powder, and black pepper. Blend until smooth and creamy. Adjust seasoning with salt-free seasoning or more lemon juice if needed.
3. In a large bowl, toss the zucchini slices, mixed greens, and crumbled bacon.
4. Drizzle the avocado dressing over the salad and toss to combine.
5. Serve immediately, garnished with extra bacon if desired.

This zucchini and bacon salad with avocado dressing is a light, yet satisfying lunch that’s perfect for anyone following a low-sodium or keto diet. The creamy avocado dressing adds a rich flavor without the need for high-sodium ingredients, while the crispy bacon provides a savory crunch. The combination of fresh zucchini and greens makes this salad a refreshing, low-carb option that’s both nutritious and delicious.

Zucchini and Salmon Patties with Greek Yogurt Sauce

These zucchini and salmon patties are a perfect low-sodium, keto-friendly lunch option. The zucchini adds moisture to the patties, while the salmon provides healthy omega-3 fatty acids and protein. Paired with a creamy Greek yogurt sauce, this dish is both light and satisfying, offering a refreshing, flavorful alternative to traditional fried patties.

Ingredients:

• 1 can (14 oz) wild-caught salmon, drained and flaked
• 2 medium zucchinis, grated
• 1 egg
• 1/4 cup almond flour
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Fresh ground black pepper, to taste
• 1 tbsp olive oil (for frying)
• For the sauce:
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp fresh dill, chopped
  • 1 tsp garlic powder
  • Fresh ground black pepper, to taste

Instructions:

1. Grate the zucchinis and squeeze out any excess moisture using a kitchen towel.
2. In a large bowl, combine the flaked salmon, grated zucchini, egg, almond flour, parsley, garlic powder, onion powder, and black pepper. Mix well until everything is fully combined.
3. Form the mixture into small patties, about 1.5 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side, until golden brown and cooked through.
5. While the patties cook, prepare the Greek yogurt sauce by mixing the yogurt, lemon juice, dill, garlic powder, and black pepper in a small bowl.
6. Serve the patties hot with a generous drizzle of the Greek yogurt sauce.

These zucchini and salmon patties are a delicious and healthy alternative to traditional fried options. The zucchini helps keep the patties moist, while the salmon offers a rich source of protein and omega-3s. The Greek yogurt sauce adds a creamy, tangy element to balance the flavors, making this dish a refreshing, low-sodium, and keto-friendly lunch option.

Zucchini and Avocado Taco Lettuce Wraps

These zucchini and avocado taco lettuce wraps are a fresh and vibrant low-sodium, keto-friendly alternative to traditional tacos. Using lettuce leaves as wraps instead of tortillas, this dish features sautéed zucchini, creamy avocado, and a variety of fresh toppings for a light, satisfying lunch. These wraps are easy to prepare and customizable to suit your flavor preferences.

Ingredients:

• 2 medium zucchinis, diced
• 1 avocado, diced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Fresh ground black pepper, to taste
• Salt-free taco seasoning (optional)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Romaine lettuce leaves (for wrapping)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced zucchini and cook for 4-5 minutes until tender and slightly golden.
2. Sprinkle the zucchini with chili powder, cumin, and black pepper. Stir well and cook for another 1-2 minutes to allow the flavors to meld.
3. Remove the skillet from heat and allow the zucchini to cool slightly.
4. To assemble the wraps, place a few lettuce leaves on a plate. Spoon the sautéed zucchini into each lettuce leaf and top with diced avocado, red onion, and cilantro.
5. Serve the wraps with lime wedges for squeezing over the top.

These zucchini and avocado taco lettuce wraps are a fun and fresh way to enjoy a low-sodium, low-carb lunch. The crunchy lettuce wraps and creamy avocado pair perfectly with the lightly seasoned zucchini, creating a satisfying meal that’s both nutritious and flavorful. They’re also versatile and can be easily customized with your favorite taco toppings, making them a great option for a keto-friendly, low-sodium lunch.

Zucchini and Spinach Stuffed Chicken Breast

This zucchini and spinach stuffed chicken breast is a flavorful, low-sodium, and keto-friendly meal that’s both impressive and easy to prepare. The zucchini and spinach filling adds moisture and nutrients to the chicken, while the savory spices enhance the dish’s flavor. This stuffed chicken is perfect for a healthy lunch that’s both satisfying and packed with protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium zucchini, finely chopped
• 1 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella cheese (optional)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Fresh ground black pepper, to taste
• Salt-free seasoning (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally, being careful not to cut all the way through.
3. Heat olive oil in a skillet over medium heat. Add the chopped zucchini and spinach and sauté for 2-3 minutes until the vegetables are tender and wilted. Remove from heat and stir in the mozzarella cheese, if using.
4. Stuff the chicken breasts with the zucchini and spinach mixture, securing the opening with toothpicks.
5. Sprinkle the chicken breasts with garlic powder, paprika, and black pepper. Place the stuffed chicken breasts in a baking dish.
6. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing and serving.

This zucchini and spinach stuffed chicken breast is a flavorful and filling low-sodium, keto-friendly meal. The combination of sautéed zucchini, spinach, and cheese provides a rich and savory filling that keeps the chicken moist and delicious. It’s an excellent way to enjoy a protein-packed lunch that’s low in carbs and high in nutrients, making it perfect for anyone looking to maintain a healthy, balanced diet.

Zucchini and Turkey Stir-Fry with Coconut Aminos

This zucchini and turkey stir-fry with coconut aminos is a low-sodium, keto-friendly lunch option that’s quick, healthy, and full of flavor. The turkey provides lean protein, while the zucchini and other fresh vegetables bring in a satisfying crunch. With the added richness of coconut aminos and spices, this stir-fry is a great alternative to take-out and a perfect meal for anyone following a low-sodium or keto diet.

Ingredients:

• 1 lb ground turkey (lean)
• 2 medium zucchinis, sliced into thin half-moons
• 1 bell pepper, sliced
• 1/2 cup snap peas or green beans
• 2 tbsp coconut aminos (or tamari for soy-free)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp chili flakes (optional)
• Fresh ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
2. Once the turkey is fully cooked, add the garlic powder, ginger powder, and chili flakes, stirring to combine.
3. Add the zucchini, bell pepper, and snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
4. Pour in the coconut aminos and fresh black pepper, stirring well to coat everything evenly. Cook for another 2 minutes.
5. Garnish with fresh cilantro and serve immediately.

This zucchini and turkey stir-fry with coconut aminos is a flavorful, low-sodium meal that’s perfect for anyone looking for a quick and healthy lunch. The coconut aminos provide a savory depth of flavor without the added sodium of traditional soy sauce, and the lean turkey ensures a satisfying, protein-packed meal. It’s a versatile, keto-friendly option that can be enjoyed on its own or with cauliflower rice for an extra serving of veggies.

Zucchini and Egg Salad Lettuce Wraps

These zucchini and egg salad lettuce wraps are a fresh, low-sodium, and keto-friendly lunch option that’s perfect for a light, satisfying meal. The combination of hard-boiled eggs, grated zucchini, and a creamy mustard dressing provides a flavorful and filling salad that’s served in crisp lettuce leaves for a refreshing wrap. This dish is easy to prepare and packed with healthy fats and protein.

Ingredients:

• 4 hard-boiled eggs, peeled and chopped
• 2 medium zucchinis, grated
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp garlic powder
• Fresh ground black pepper, to taste
• Romaine lettuce leaves (for wrapping)
• Fresh chives, chopped (for garnish)

Instructions:

1. Grate the zucchinis and squeeze out any excess moisture using a kitchen towel.
2. In a medium bowl, combine the chopped eggs, grated zucchini, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and black pepper. Stir everything together until fully combined.
3. To assemble the wraps, spoon the egg salad mixture onto large lettuce leaves and wrap them up.
4. Garnish with fresh chives before serving.

These zucchini and egg salad lettuce wraps are a light and refreshing low-sodium, keto-friendly lunch that’s packed with protein and healthy fats. The zucchini adds a refreshing crunch while the egg salad provides creaminess and flavor without the need for extra salt. This dish is simple to prepare, filling, and a great way to enjoy a nutritious, low-carb meal in a fun, handheld form.

Zucchini and Roasted Chicken Salad with Balsamic Vinaigrette

This zucchini and roasted chicken salad with balsamic vinaigrette is a vibrant and healthy low-sodium, keto-friendly lunch option. The tender roasted chicken pairs beautifully with fresh zucchini, leafy greens, and a tangy balsamic vinaigrette that ties the dish together. With a combination of protein, fiber, and healthy fats, this salad is both filling and refreshing.

Ingredients:

• 2 boneless, skinless chicken breasts, roasted and sliced
• 2 medium zucchinis, thinly sliced
• 4 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Fresh ground black pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the chicken breasts for 25-30 minutes, or until fully cooked. Let the chicken rest for a few minutes, then slice it thinly.
2. In a large salad bowl, combine the salad greens, sliced zucchini, and roasted chicken.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, and black pepper until well combined.
4. Drizzle the balsamic vinaigrette over the salad and toss everything together to coat evenly.
5. Garnish with fresh basil before serving.

This zucchini and roasted chicken salad with balsamic vinaigrette is a flavorful, low-sodium, and keto-friendly meal that’s perfect for lunch. The combination of tender roasted chicken, crisp zucchini, and tangy vinaigrette makes for a refreshing, satisfying dish. It’s a great way to enjoy a balanced, nutrient-rich meal that’s packed with protein, fiber, and healthy fats, making it ideal for anyone following a keto or low-sodium diet.

Note: More recipes are coming soon!