50+ Delicious Friday Paleo Italian Recipes for a Healthy Feast

Are you ready to shake up your Friday night dinners?

Imagine indulging in the rich flavors of Italian cuisine, without compromising on your healthy eating goals.

The secret lies in Paleo Italian recipes—dishes inspired by the hearty and flavorful meals of Italy, but made with clean, whole ingredients that align with the Paleo diet.

Whether you’re craving a comforting bowl of pasta, a fresh salad, or a savory pizza, we’ve got 50+ mouthwatering Paleo Italian recipes for you to enjoy.

These recipes are perfect for those seeking gluten-free, dairy-free, and nutrient-dense alternatives to traditional Italian favorites.

Get ready for a Friday feast that’s as delicious as it is wholesome!

50+ Delicious Friday Paleo Italian Recipes for a Healthy Feast

Transform your Friday night into a delightful culinary experience with these 50+ Paleo Italian recipes. Each dish offers a fresh twist on classic Italian flavors, ensuring you can enjoy all the richness and comfort of Italian cuisine while staying true to your Paleo lifestyle.

From pasta alternatives to delicious meatballs and savory sauces, there’s something for everyone to enjoy.

So, gather your ingredients, get your apron on, and treat yourself and your loved ones to a Friday meal that’s both satisfying and nourishing.

Paleo Italian Zucchini Noodles with Pesto

This delicious dish swaps out traditional pasta for zucchini noodles, making it a great low-carb, keto-friendly alternative. The homemade pesto sauce, made with fresh basil, garlic, pine nuts, and olive oil, gives this meal an authentic Italian flavor. It’s simple, flavorful, and perfect for a light lunch that’s both satisfying and healthy.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts for a budget-friendly option)
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1/4 cup cherry tomatoes (optional, for garnish)

Instructions:

1. Make the Pesto: In a food processor, combine the basil, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped. Gradually stream in the olive oil while processing until a smooth paste forms. Season with salt, pepper, and lemon juice.
2. Prepare the Zucchini Noodles: Using a spiralizer, turn the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to create thin strips or ribbons.
3. Cook the Zucchini Noodles: Heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they start to soften. You don’t want them too mushy.
4. Combine and Serve: Toss the zucchini noodles in the pesto sauce until fully coated. Garnish with cherry tomatoes for an extra pop of color and flavor.

This Paleo Italian zucchini noodle pesto dish is a fresh take on the traditional pasta meal, with the zucchini adding a crunchy texture and the pesto delivering bold Italian flavors. It’s the perfect low-carb, keto lunch that leaves you feeling nourished without the heaviness of pasta. Plus, it’s a great way to sneak in extra vegetables while enjoying a beloved Italian classic.

Paleo Eggplant Parmesan

This recipe takes the beloved classic eggplant parmesan and makes it completely Paleo-friendly without sacrificing flavor. By using almond flour as a breading, this dish is low-carb and suitable for those on a ketogenic diet. The rich marinara sauce, paired with baked eggplant, makes for a deliciously satisfying lunch.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 2 cups homemade marinara sauce (sugar-free)
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup dairy-free mozzarella cheese (or regular mozzarella if not strictly Paleo)
• Olive oil for drizzling

Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Lay the eggplant slices on a paper towel-lined surface and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat dry.
2. Coat the Eggplant: In one bowl, mix the almond flour, garlic powder, onion powder, and oregano. In another bowl, beat the eggs. Dip each eggplant slice first into the egg mixture, then coat with the almond flour mixture.
3. Bake the Eggplant: Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through until golden brown and crispy.
4. Assemble the Dish: Once the eggplant slices are baked, spread a thin layer of marinara sauce in a baking dish. Layer the eggplant slices, adding more marinara and a sprinkle of dairy-free mozzarella cheese in between each layer. Finish with a generous layer of basil.
5. Bake Again: Place the dish in the oven for an additional 10 minutes or until the cheese is melted and bubbly.
6. Serve: Garnish with extra basil and serve hot.

This Paleo Eggplant Parmesan is a perfect comfort food that’s both healthy and satisfying. The almond flour crust gives the eggplant a crispy texture, while the rich marinara sauce and melted cheese bring the flavors together in a way that feels indulgent but is entirely low-carb. It’s a filling and nourishing lunch option that stays true to traditional Italian flavors without the guilt.

paleo Italian Stuffed Bell Peppers

These Paleo Italian stuffed bell peppers are packed with a delicious combination of ground turkey, tomatoes, and Italian spices. Baked until tender, they provide a hearty, low-carb lunch that is full of flavor and nutrients. This dish can be easily customized by adding other vegetables or herbs for variety.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or chicken
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned, no added sugar)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup almond flour (optional, for texture)

Instructions:

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
2. Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant. Add the ground turkey and cook until browned. Stir in the diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for 5-7 minutes.
3. Stuff the Peppers: Spoon the cooked filling into each bell pepper, pressing it down gently to pack it in. Optionally, sprinkle almond flour on top for a slightly crispy texture.
4. Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
5. Serve: Garnish with chopped fresh parsley before serving.

These Paleo Italian stuffed bell peppers are a great balance of savory and fresh flavors, making them a perfect low-carb lunch. The turkey filling is juicy and well-seasoned with Italian herbs, and the bell peppers add a natural sweetness and crunch. Whether you’re following a Paleo or keto lifestyle, these stuffed peppers are filling and delicious, making for a satisfying meal that’s also easy to prepare.

Paleo Italian Sausage and Spinach Stuffed Mushrooms

These savory stuffed mushrooms are an excellent low-carb, keto-friendly meal packed with flavorful Italian sausage, spinach, and a touch of garlic. This dish makes for a perfect lunch or appetizer, delivering a hearty and nutritious serving without the carbs. The earthy mushrooms provide a perfect vessel for the savory stuffing, making each bite a flavorful experience.

Ingredients:

• 12 large white mushrooms, stems removed and reserved
• 1 lb Italian sausage (preferably sugar-free)
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour (optional, for extra binding)
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cook the Sausage: In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon until fully browned. Drain excess fat, then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat and let the mixture cool slightly.
4. Prepare the Stuffing: Once cooled, add almond flour, nutritional yeast (if using), oregano, salt, and pepper to the sausage-spinach mixture. Stir to combine.
5. Stuff the Mushrooms: Spoon the sausage and spinach mixture into each mushroom cap, pressing down gently to pack it in.
6. Bake: Place the stuffed mushrooms on the prepared baking sheet. Drizzle with olive oil and bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
7. Serve: Serve hot as a delicious lunch or appetizer.

These Paleo Italian sausage and spinach stuffed mushrooms are a great way to enjoy the rich flavors of Italian sausage in a healthy, low-carb form. The earthy mushrooms provide the perfect bite, while the savory sausage and spinach filling is both satisfying and nutritious. It’s a perfect dish for anyone looking for a filling, flavorful meal that won’t kick you out of ketosis or derail your Paleo diet.

Paleo Cauliflower Pizza Bites

If you’re craving a pizza without the carbs, these Paleo cauliflower pizza bites are the answer. Made with a cauliflower crust base, topped with marinara sauce, Italian herbs, and your favorite Paleo-friendly toppings, these mini pizza bites are perfect for a quick lunch or snack. They offer all the flavors of pizza without the gluten or carbs, making them ideal for a keto or Paleo diet.

Ingredients:

• 1 small head of cauliflower (about 4 cups riced)
• 1 egg, beaten
• 1/4 cup almond flour
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup homemade marinara sauce (sugar-free)
• 1/4 cup dairy-free mozzarella (or regular if not strict Paleo)
• 1/4 cup fresh basil, chopped
• Optional toppings: pepperoni, olives, mushrooms, bell peppers

Instructions:

1. Prepare the Cauliflower Crust: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Rice the cauliflower using a food processor or grater. Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. Make the Crust: In a mixing bowl, combine the riced cauliflower, beaten egg, almond flour, oregano, garlic powder, salt, and pepper. Stir until well combined.
3. Form the Pizza Bites: Scoop spoonfuls of the mixture and form into small rounds, about 2-3 inches in diameter. Place them on the prepared baking sheet.
4. Bake the Crust: Bake for 15-20 minutes, or until golden brown and firm.
5. Add Toppings: Remove from the oven, spoon a little marinara sauce on each crust, and top with dairy-free mozzarella, fresh basil, and your choice of other toppings.
6. Final Bake: Return to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.
7. Serve: Let the pizza bites cool slightly before serving.

These Paleo cauliflower pizza bites are a guilt-free way to enjoy pizza while sticking to your low-carb or ketogenic diet. With the cauliflower crust providing a light base and the toppings customizable to your tastes, these pizza bites are both fun and nutritious. Perfect for anyone looking to indulge in pizza without compromising on their healthy eating goals.

Paleo Italian Chicken Piccata

This Italian-inspired chicken piccata is a flavorful and tangy dish featuring chicken breasts sautéed in a lemony sauce with capers. It’s a great low-carb, Paleo-friendly alternative to the traditional breaded version, and it pairs beautifully with sautéed vegetables or a light salad for a wholesome lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth (preferably homemade or low-sodium)
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat.
2. Cook the Chicken: Once the oil is hot, add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the lemon juice, chicken broth, and capers. Bring the sauce to a simmer and cook for 3-4 minutes to reduce slightly.
4. Finish the Dish: Return the chicken breasts to the skillet, spooning some of the sauce over them. Let the chicken simmer in the sauce for an additional 2-3 minutes.
5. Serve: Garnish with fresh parsley and serve the chicken piccata with your choice of Paleo side dishes, such as sautéed greens or cauliflower rice.

Paleo Italian chicken piccata offers all the bright, zesty flavors of the classic dish without the breadcrumbs. The lemony sauce with capers adds a delightful tang to the tender chicken, while the fresh parsley brings a burst of color and flavor. This dish is light, refreshing, and ideal for anyone following a low-carb or Paleo diet, yet still craving the rich flavors of Italian cuisine.

Paleo Chicken Parmesan with Almond Flour Crust

This Paleo-friendly chicken Parmesan is an excellent substitute for the classic dish, with a crispy almond flour coating and topped with a flavorful marinara sauce. It’s perfect for those following a low-carb or ketogenic diet, offering all the comfort of the traditional recipe without the added carbs. Baked to perfection, this dish is an ideal lunch for a satisfying, hearty meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 eggs, beaten
• 1/2 cup homemade marinara sauce (sugar-free)
• 1/4 cup dairy-free mozzarella cheese (or regular mozzarella)
• Olive oil for greasing

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking sheet with olive oil.
2. Prepare the Breading: In a shallow bowl, combine almond flour, garlic powder, onion powder, oregano, salt, and pepper. In a separate bowl, beat the eggs.
3. Coat the Chicken: Dip each chicken breast into the beaten eggs, then coat it with the almond flour mixture, pressing lightly to ensure it sticks well.
4. Bake the Chicken: Place the breaded chicken breasts on the prepared baking sheet. Drizzle with a little olive oil and bake for 25-30 minutes, flipping halfway through until golden brown and cooked through.
5. Top with Marinara and Cheese: Once the chicken is done, spoon some marinara sauce over each breast and top with dairy-free mozzarella. Return to the oven for 5-7 minutes or until the cheese is melted.
6. Serve: Garnish with fresh basil or parsley and serve hot.

This Paleo chicken Parmesan is a perfect way to enjoy a healthier version of the classic dish. The almond flour crust creates a crispy texture that mimics the breaded chicken, while the marinara and mozzarella bring all the familiar Italian flavors. This dish is a satisfying and low-carb alternative for those following a Paleo or ketogenic diet, making it an excellent option for a delicious lunch.

Paleo Italian Meatballs with Zucchini Noodles

These Paleo Italian meatballs are packed with flavor, made from ground beef (or turkey) and seasoned with garlic, oregano, and fresh basil. Paired with zucchini noodles, this dish is a low-carb, keto-friendly option that still gives you the comfort of traditional spaghetti
Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 4 medium zucchinis, spiralized into noodles
• 2 cups homemade marinara sauce (sugar-free)
• Olive oil for sautéing

Instructions:

1. Make the Meatballs: In a large bowl, combine the ground meat, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined, then form the mixture into 12-16 meatballs.
2. Cook the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally until golden brown and cooked through.
3. Prepare the Zucchini Noodles: While the meatballs cook, spiralize the zucchinis into noodles. Heat a separate pan over medium heat and sauté the zucchini noodles for 2-3 minutes until they are tender but not mushy.
4. Combine with Sauce: Once the meatballs are cooked, add the marinara sauce to the skillet with the meatballs and simmer for 5 minutes. Add the zucchini noodles to the skillet and toss gently to combine with the sauce and meatballs.
5. Serve: Plate the zucchini noodles and meatballs, and serve hot.

These Paleo Italian meatballs with zucchini noodles are a perfect low-carb alternative to traditional spaghetti and meatballs. The meatballs are rich in flavor, and the zucchini noodles add a light, crunchy texture that balances the rich marinara sauce. It’s a great choice for a satisfying and nutritious lunch that stays true to Italian flavors while keeping your diet on track.

Paleo Italian Sausage and Peppers Skillet

This simple and flavorful one-pan meal features Italian sausage cooked with bell peppers, onions, and garlic, creating a hearty and savory dish. It’s naturally low-carb, Paleo, and keto-friendly, making it an ideal lunch for those looking for something filling yet healthy. With minimal ingredients and easy preparation, this skillet meal is a crowd-pleaser.

Ingredients:

• 4 Italian sausages (preferably sugar-free and nitrate-free)
• 2 bell peppers, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Sausages: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook for 6-8 minutes per side until browned and cooked through. Remove the sausages from the skillet and set them aside.
2. Sauté the Vegetables: In the same skillet, add the remaining olive oil. Add the sliced bell peppers, onion, and garlic. Sauté for 5-7 minutes until the vegetables soften and begin to caramelize.
3. Slice the Sausages: Once the vegetables are tender, slice the sausages into 1-inch pieces and return them to the skillet. Stir in the dried oregano, salt, and pepper, and cook for another 3-4 minutes to combine the flavors.
4. Serve: Garnish with fresh parsley and serve hot.

This Paleo Italian sausage and peppers skillet is a flavorful, easy-to-make lunch that’s full of savory goodness. The combination of juicy sausage and sweet, sautéed peppers and onions makes for a satisfying meal that’s both filling and nutritious. It’s a great option for anyone following a low-carb or keto lifestyle, offering a delicious taste of Italy with minimal effort.

Paleo Italian Grilled Chicken with Caprese Salad

This simple yet flavorful dish features grilled chicken paired with a fresh Caprese salad of ripe tomatoes, basil, and mozzarella. The chicken is marinated in an Italian-inspired mixture of olive oil, garlic, and lemon, making it juicy and tender. This light yet filling meal is ideal for a low-carb, keto-friendly lunch while still packing a punch of traditional Italian flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper, to taste
• 2 large tomatoes, sliced
• 1/2 cup fresh mozzarella (preferably buffalo mozzarella), sliced
• Fresh basil leaves
• Balsamic vinegar, for drizzling

Instructions:

1. Marinate the Chicken: In a small bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes (or overnight in the fridge for maximum flavor).
2. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
3. Prepare the Caprese Salad: While the chicken is grilling, arrange the sliced tomatoes, mozzarella, and fresh basil on a plate. Drizzle with balsamic vinegar and a little olive oil. Season with salt and pepper to taste.
4. Serve: Once the chicken is cooked, plate it alongside the Caprese salad. Garnish with extra basil leaves and a drizzle of olive oil.

This Paleo Italian grilled chicken with Caprese salad is a refreshing and satisfying lunch that combines protein with fresh vegetables. The grilled chicken, marinated in Italian flavors, pairs perfectly with the creamy mozzarella, juicy tomatoes, and fragrant basil in the salad. It’s a light yet fulfilling meal that embodies the spirit of Italian cuisine while sticking to your low-carb, keto goals.

paleo Italian Broccoli Rabe with Garlic and Sausage

Broccoli rabe, also known as rapini, is a bitter green that pairs beautifully with Italian sausage in this easy, one-pan dish. The bold flavors of garlic and sausage combine with the bitterness of the broccoli rabe, creating a hearty and satisfying Paleo-friendly lunch. It’s packed with healthy greens, healthy fats, and protein, making it a perfect choice for a low-carb or keto meal.

Ingredients:

• 1 lb Italian sausage (sugar-free and nitrate-free)
• 4 cups broccoli rabe, trimmed and chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks. Once fully cooked, remove the sausage from the skillet and set aside.
2. Sauté the Garlic and Broccoli Rabe: In the same skillet, add the remaining olive oil. Add the minced garlic and cook for 1 minute until fragrant. Then, add the chopped broccoli rabe and sauté for 4-5 minutes until the greens wilt and become tender.
3. Combine and Cook Together: Return the cooked sausage to the skillet, adding the crushed red pepper flakes (if using) along with salt and pepper. Stir to combine and cook for an additional 3-4 minutes until the sausage and broccoli rabe are well mixed.
4. Serve: Plate the dish and serve with fresh lemon wedges for an added burst of freshness.

This Paleo Italian broccoli rabe with garlic and sausage is a deliciously savory, nutrient-dense dish that makes for a satisfying lunch. The slightly bitter taste of the broccoli rabe is perfectly balanced by the richness of the sausage and the kick of garlic. This simple meal is not only low-carb and keto-friendly but also bursting with Italian-inspired flavors that will keep you coming back for more.

Paleo Italian Shrimp Scampi with Zucchini Noodles

This Paleo-friendly shrimp scampi combines juicy shrimp with zucchini noodles for a delicious, low-carb twist on the classic Italian dish. The garlic, lemon, and butter sauce gives the shrimp incredible flavor, while the zucchini noodles add a fresh, crunchy texture. It’s a light yet flavorful lunch option that’s both filling and keto-friendly.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp ghee or grass-fed butter
• 3 cloves garlic, minced
• 1/4 cup white wine (or chicken broth for a non-alcoholic version)
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook the Zucchini Noodles: Heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender. Remove from the pan and set aside.
2. Prepare the Shrimp Scampi: In the same skillet, melt the ghee or butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
3. Make the Sauce: Add the white wine (or chicken broth) and lemon juice to the skillet. Let the sauce simmer for 2-3 minutes until it reduces slightly.
4. Combine: Add the cooked zucchini noodles back to the skillet and toss to coat them in the scampi sauce. Season with salt, pepper, and red pepper flakes (if using).
5. Serve: Plate the shrimp scampi and garnish with fresh parsley. Serve immediately.

This Paleo Italian shrimp scampi with zucchini noodles is a perfect low-carb, keto-friendly lunch that’s bursting with bold flavors. The juicy shrimp, garlic, and lemon sauce create a satisfying dish, while the zucchini noodles provide a fresh and light base that complements the richness of the sauce. It’s a quick and easy meal that delivers all the deliciousness of traditional shrimp scampi while keeping it healthy and Paleo-friendly.

Paleo Italian Eggplant Parmesan

This Paleo Italian eggplant Parmesan replaces the traditional breadcrumb coating with a crispy almond flour crust, giving you all the flavor without the carbs. The eggplant slices are baked until golden and tender, then topped with marinara sauce and dairy-free mozzarella. It’s a delicious, satisfying, and healthy take on a classic Italian comfort food, perfect for a low-carb or keto-friendly lunch.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 2 eggs, beaten
• 1 1/2 cups homemade marinara sauce (sugar-free)
• 1/2 cup dairy-free mozzarella cheese (or regular mozzarella)
• 2 tbsp fresh basil, chopped
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 20-30 minutes to draw out excess moisture. Pat them dry with paper towels.
3. Coat the Eggplant: In a shallow bowl, combine the almond flour, nutritional yeast (if using), salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat it with the almond flour mixture.
4. Bake the Eggplant: Place the coated eggplant slices on the prepared baking sheet. Drizzle lightly with olive oil and bake for 25-30 minutes, flipping halfway through until golden and tender.
5. Assemble the Dish: Once the eggplant slices are baked, spoon some marinara sauce onto each slice and top with dairy-free mozzarella (or regular mozzarella if not strictly Paleo). Return to the oven for 5-7 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with fresh basil and serve hot.

Paleo Italian eggplant Parmesan is a satisfying, low-carb alternative to the classic dish. The almond flour crust provides the perfect crunch, while the marinara sauce and melted cheese offer that familiar comfort food experience. This dish is great for anyone craving a hearty lunch that is both healthy and indulgent, while still sticking to Paleo and keto guidelines.

Paleo Italian Baked Meatball Casserole

This hearty, one-pan Paleo Italian meatball casserole is a perfect low-carb lunch option. The dish combines savory meatballs, marinara sauce, and a melted cheese topping, all baked together for a flavorful, comforting meal. Using almond flour to bind the meatballs and sugar-free marinara sauce makes it a keto-friendly and Paleo-approved casserole that’s both easy to make and filling.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 cups homemade marinara sauce (sugar-free)
• 1/2 cup dairy-free mozzarella (or regular mozzarella)
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the Meatballs: In a bowl, combine ground beef (or turkey), almond flour, egg, parsley, garlic, oregano, salt, and pepper. Mix well and shape into small meatballs (about 1 to 1 1/2 inches in diameter).
3. Brown the Meatballs: Heat a large skillet over medium heat and cook the meatballs in batches, browning on all sides. Once cooked through, remove from the skillet and set aside.
4. Assemble the Casserole: Pour half of the marinara sauce into the bottom of the prepared baking dish. Arrange the browned meatballs on top of the sauce, then cover them with the remaining marinara sauce.
5. Add the Cheese: Sprinkle the top of the meatballs with dairy-free mozzarella (or regular mozzarella). Bake for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with fresh basil and serve hot.

This Paleo Italian baked meatball casserole is a comforting and filling lunch that’s easy to prepare and perfect for meal prepping. The combination of juicy meatballs, tangy marinara, and melted cheese is sure to satisfy your cravings for Italian comfort food while keeping your diet low-carb and Paleo-friendly. It’s a crowd-pleasing dish that can be enjoyed by the whole family.

Paleo Italian Zucchini Fritters

These Paleo Italian zucchini fritters are a great low-carb, keto-friendly lunch or snack option. Packed with fresh zucchini, almond flour, and Italian herbs, these fritters are crispy on the outside and tender on the inside. They’re served with a side of marinara sauce for dipping, making them a delicious, guilt-free way to enjoy the flavors of Italy.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 2 eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Olive oil for frying
• 1/2 cup homemade marinara sauce (sugar-free) for dipping

Instructions:

1. Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
2. Make the Fritter Mixture: In a bowl, combine the grated zucchini, almond flour, eggs, parsley, oregano, garlic powder, salt, and pepper. Mix well until the mixture holds together.
3. Fry the Fritters: Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly into fritters. Cook for 3-4 minutes per side until golden brown and crispy.
4. Serve: Remove the fritters from the skillet and place them on paper towels to drain excess oil. Serve hot with marinara sauce on the side for dipping.

These Paleo Italian zucchini fritters are a crunchy, flavorful lunch that’s both satisfying and low-carb. The almond flour gives them a crispy texture, while the fresh zucchini adds moisture and a lightness to the fritters. Paired with marinara sauce, they make for a perfect snack or meal that fits seamlessly into a keto or Paleo diet.

Note: More recipes are coming soon!