30+ Mouthwetring Italian Blend Cheese Recipes for the Perfect Feast

If you’re a fan of Italian cuisine, you’re likely familiar with the rich, creamy, and tangy flavors of Italian cheeses.

From the sharpness of Parmigiano-Reggiano to the smoothness of mozzarella, Italian cheese blends bring a unique touch to any dish.

Whether you’re preparing a classic pizza, a comforting pasta, or an indulgent appetizer, Italian blend cheeses are the secret ingredient that can take your cooking to the next level.

In this article, we’ll explore over 30 mouthwatering recipes that feature Italian blend cheeses, offering something for every taste and occasion.

Get ready to discover how versatile and delicious these cheeses can be in your kitchen!

30+ Mouthwetring Italian Blend Cheese Recipes for the Perfect Feast

Italian blend cheeses are the key to unlocking an array of delicious recipes that will transport your taste buds straight to Italy.

Whether you’re cooking a hearty meal for your family or hosting a gathering with friends, these 30+ recipes are sure to impress.

From creamy pasta dishes to cheesy baked goods, there’s an Italian blend cheese recipe for everyone.

So, the next time you’re looking to add some richness to your cooking, turn to these flavorful cheeses and enjoy the authentic taste of Italy.

Italian-Style Zucchini Lasagna

This keto-friendly zucchini lasagna swaps traditional noodles for thin slices of zucchini, loaded with a creamy Italian blend cheese filling, savory tomato sauce, and seasoned ground beef. It’s a healthy, low-carb twist on the classic lasagna, making it perfect for lunch.

Ingredients:

• 3 medium zucchinis, sliced thin lengthwise
• 1 lb ground beef
• 2 cups Italian blend cheese
• 1 cup ricotta cheese
• 1 egg
• 2 cups marinara sauce (sugar-free)
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, brown the ground beef with garlic over medium heat. Drain excess fat.
3. Add the marinara sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. In a bowl, mix the ricotta cheese, egg, Italian blend cheese, and Parmesan until smooth.
5. Grease a baking dish with olive oil. Layer the zucchini slices, followed by a layer of the beef mixture, and then a layer of the cheese mixture. Repeat the layers until all ingredients are used.
6. Top with the remaining Italian blend cheese.
7. Cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes to brown the cheese.
8. Let the lasagna rest for 10 minutes before serving.

This zucchini lasagna is a delicious, low-carb alternative that doesn’t compromise on flavor. The blend of Italian cheeses melds perfectly with the savory beef and zesty marinara sauce, creating a satisfying and filling lunch. You can easily adjust the recipe to suit your taste, making it a versatile choice for anyone following a keto lifestyle.

Keto Italian Stuffed Peppers

These keto-friendly stuffed peppers are filled with a flavorful Italian blend of cheeses, ground turkey, and a savory marinara sauce. A low-carb, high-protein lunch that is both satisfying and full of Italian flavors, these stuffed peppers are the perfect meal to keep you on track with your keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 2 cups Italian blend cheese
• 1 cup marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a skillet, cook the ground turkey over medium heat until browned. Drain any excess fat.
3. Stir in the marinara sauce, basil, garlic powder, onion powder, salt, and pepper. Let simmer for 5 minutes.
4. In a bowl, combine the ricotta cheese, Parmesan cheese, and half of the Italian blend cheese.
5. Stuff each bell pepper with the turkey mixture, then top with the cheese mixture.
6. Place the stuffed peppers in the baking dish and cover with foil.
7. Bake for 25-30 minutes, removing the foil for the last 10 minutes to melt and brown the cheese.
8. These keto stuffed peppers are a flavorful and satisfying lunch that provides all the delicious tastes of Italian cuisine while keeping the carbs low. The combination of savory ground turkey, rich marinara sauce, and melted Italian cheeses offers a comforting meal that fits perfectly into a ketogenic lifestyle. They can be made ahead of time and reheated for a quick and easy lunch.

Keto Spinach and Artichoke Dip with Italian Blend Cheese

This creamy and cheesy spinach and artichoke dip is a keto-friendly treat for lunch. Packed with healthy fats from cream cheese and Italian blend cheeses, this dip can be served with low-carb crackers or fresh veggies for a delicious and filling meal.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup artichoke hearts, chopped
• 1 cup Italian blend cheese
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the spinach and artichokes, cooking for 3-4 minutes until softened. Season with salt and pepper.
4. In a mixing bowl, combine the cream cheese, sour cream, Parmesan, and Italian blend cheese.
5. Stir the spinach and artichoke mixture into the cheese mixture until well combined.
6. Transfer the dip to a baking dish and top with additional Italian blend cheese.
7. Bake for 20 minutes or until bubbly and golden on top.
8. Serve with low-carb crackers or fresh veggies for dipping.

This keto spinach and artichoke dip is the ultimate cheesy comfort food that’s low in carbs but high in flavor. The creamy texture, coupled with the rich Italian blend cheese, makes it a perfect lunch choice or a satisfying snack. Whether enjoyed with veggies or low-carb crackers, this dip offers a delicious way to enjoy Italian flavors while sticking to a keto diet.

Keto Italian Chicken Alfredo Casserole

A creamy, cheesy, and savory casserole that combines tender chicken, cauliflower rice, and a rich Italian blend of cheeses. This keto Italian Chicken Alfredo Casserole offers all the comforting flavors of traditional Alfredo pasta without the carbs, making it a perfect low-carb lunch.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 cup cauliflower rice
• 1 cup Italian blend cheese
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
2. In a skillet, melt the butter over medium heat and sauté the garlic for 1 minute until fragrant.
3. Add the heavy cream, chicken broth, Italian seasoning, salt, and pepper to the skillet. Simmer for 5 minutes.
4. Stir in the Italian blend cheese and Parmesan, stirring until smooth and creamy.
5. In the prepared baking dish, combine the shredded chicken and cauliflower rice. Pour the Alfredo sauce over the mixture, stirring to coat evenly.
6. Top with additional Italian blend cheese.
7. Bake for 20-25 minutes until the casserole is hot and bubbly and the cheese is golden brown.
8. Garnish with fresh parsley before serving.

This Keto Italian Chicken Alfredo Casserole is an easy and satisfying lunch that brings the delicious, creamy taste of Alfredo sauce to a low-carb, keto-friendly meal. The combination of chicken, cauliflower rice, and Italian cheeses makes it hearty and filling while staying within your carb limits. It’s a one-pan wonder that’s perfect for meal prep and can be enjoyed by the whole family.

Keto Eggplant Parmesan

This low-carb version of the classic eggplant Parmesan uses almond flour for a crispy coating, layered with marinara sauce, Italian blend cheese, and a sprinkle of Parmesan. It’s a perfect vegetarian lunch option for keto enthusiasts who miss traditional breaded dishes.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup almond flour
• 2 eggs, beaten
• 2 cups Italian blend cheese
• 1/2 cup marinara sauce (sugar-free)
• 1/4 cup grated Parmesan cheese
• 1 tbsp dried oregano
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a shallow bowl, dip each eggplant slice into the beaten eggs, then coat with almond flour, pressing to ensure a thick coating.
3. Arrange the coated eggplant slices on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown.
4. In a baking dish, layer the baked eggplant slices with marinara sauce, Italian blend cheese, and Parmesan.
5. Repeat the layers until all eggplant slices are used, finishing with a layer of cheese on top.
6. Bake for an additional 15 minutes until the cheese is melted and bubbly.
7. Let it cool for 5 minutes before serving.

s Keto Eggplant Parmesan is a fantastic way to enjoy a breaded dish while keeping it low-carb. The crispy, almond-flour-coated eggplant is perfectly complemented by the rich marinara sauce and melty Italian cheeses. It’s a great vegetarian option that’s hearty and full of flavor, making it a perfect lunch for anyone following a keto or low-carb diet.

Keto Italian Meatball Skillet

This hearty and flavorful skillet dish features juicy Italian meatballs smothered in marinara sauce and topped with Italian blend cheese. It’s a simple, one-pan meal that’s low in carbs and perfect for a satisfying keto lunch.

Ingredients:

• 1 lb ground beef or ground turkey
• 1 egg
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 cups marinara sauce (sugar-free)
• 1 1/2 cups Italian blend cheese
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground beef, egg, almond flour, garlic, oregano, basil, Parmesan, salt, and pepper. Mix well and form into meatballs.
3. In a skillet, heat olive oil over medium heat and brown the meatballs on all sides. Once browned, pour the marinara sauce over the meatballs.
4. Sprinkle the Italian blend cheese over the meatballs and sauce.
5. Transfer the skillet to the oven and bake for 15-20 minutes until the meatballs are cooked through and the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

This Keto Italian Meatball Skillet is a quick and flavorful lunch that brings the best of Italian cuisine to your keto diet. The savory meatballs paired with rich marinara sauce and melty Italian blend cheese make for a hearty, satisfying meal that will keep you full and energized. It’s a perfect one-pan dish that’s easy to prepare and full of flavor, making it a go-to for any keto lunch.

Keto Caprese Chicken Bake

This keto-friendly Caprese chicken bake brings together the flavors of fresh mozzarella, juicy tomatoes, and a tangy balsamic glaze in a simple, oven-baked dish. The chicken is baked with Italian blend cheese, creating a rich and flavorful low-carb lunch that’s both filling and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups Italian blend cheese
• 2 large tomatoes, sliced
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 1 tbsp garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the olive oil, oregano, garlic powder, salt, and pepper. Rub the mixture over both sides of the chicken breasts.
3. Place the chicken breasts in a baking dish. Top each with a few slices of tomato and mozzarella cheese.
4. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted.
5. While the chicken is baking, reduce the balsamic vinegar in a small pan over medium heat until it thickens, about 5 minutes.
6. Once the chicken is ready, drizzle the balsamic reduction over the top and garnish with fresh basil leaves.
7. Serve hot.

This Keto Caprese Chicken Bake is a simple yet elegant lunch option that offers all the flavors of a classic Caprese salad while being low-carb and keto-friendly. The juicy chicken breasts, combined with melty Italian blend cheese, fresh tomatoes, and balsamic glaze, create a well-balanced and flavorful meal. It’s a great dish for those who want a nutritious, high-protein, low-carb lunch without sacrificing taste.

Keto Italian Cheese-Stuffed Mushrooms

These keto Italian cheese-stuffed mushrooms are a perfect low-carb lunch option. Filled with a creamy mixture of Italian blend cheese, garlic, and herbs, they offer a savory bite-sized treat that is both satisfying and flavorful.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup Italian blend cheese
• 1/4 cup cream cheese, softened
• 2 tbsp grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a bowl, combine the cream cheese, Italian blend cheese, Parmesan cheese, garlic powder, onion powder, parsley, salt, and pepper. Mix until smooth.
3. Spoon the cheese mixture into the hollowed-out mushrooms, packing the filling tightly.
4. Arrange the stuffed mushrooms on the baking sheet and bake for 20 minutes or until the mushrooms are tender and the cheese is bubbly and golden.
5. Serve warm as a delicious, keto-friendly lunch.

Keto Italian Cheese-Stuffed Mushrooms are a delightful and satisfying lunch option, with each mushroom packed with rich, cheesy goodness. The creamy filling pairs perfectly with the tender mushrooms, creating a savory bite that is both comforting and low in carbs. These stuffed mushrooms are a great choice for anyone following a keto diet who wants a flavorful, easy-to-make meal.

Keto Parmesan-Crusted Chicken Tenders

These keto Parmesan-crusted chicken tenders are crispy on the outside and tender on the inside, with a coating made from almond flour and Parmesan cheese. Served with a creamy dipping sauce, they make for a delicious, low-carb lunch that’s both satisfying and indulgent.

Ingredients:

• 1 lb chicken tenders
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 2 eggs, beaten
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each chicken tender into the beaten eggs, then coat in the almond flour mixture, pressing to ensure the coating sticks.
4. In a skillet, heat a little olive oil over medium heat. Fry the chicken tenders for 3-4 minutes on each side until golden brown and crispy.
5. Transfer the cooked tenders to a baking sheet and bake for an additional 10-12 minutes, or until the chicken is cooked through.
6. Serve with a keto-friendly dipping sauce, like ranch or garlic butter.

These Keto Parmesan-Crusted Chicken Tenders are a perfect option for a low-carb lunch. The crispy coating made from almond flour and Parmesan cheese gives you that satisfying crunch, while the chicken remains juicy and tender on the inside. Paired with a creamy dipping sauce, this dish offers a delightful balance of textures and flavors, making it a must-try for anyone on a keto diet.

Keto Italian Sausage and Peppers Skillet

This Keto Italian Sausage and Peppers Skillet is a quick and flavorful lunch option. The savory Italian sausage is cooked with bell peppers, onions, and a blend of Italian spices, creating a hearty and satisfying meal that’s perfect for a low-carb diet.

Ingredients:

• 4 Italian sausage links (either sweet or spicy)
• 2 bell peppers (red, yellow, or green), sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for cooking
• 1/2 cup Italian blend cheese (optional)

Instructions:

1. Heat a large skillet over medium heat and add a bit of olive oil. Brown the Italian sausage links, turning them to ensure all sides are cooked. Once browned, remove the sausages and slice them into bite-sized pieces.
2. In the same skillet, add the sliced bell peppers and onions. Cook for 5-7 minutes until they soften.
3. Add the garlic, oregano, basil, salt, and pepper to the skillet. Cook for another 2 minutes, stirring frequently.
4. Return the sausage pieces to the skillet and stir to combine with the vegetables. Cook for an additional 5 minutes until everything is well-cooked and the flavors meld together.
5. If desired, sprinkle the Italian blend cheese on top and allow it to melt before serving.

This Keto Italian Sausage and Peppers Skillet is a simple, one-pan meal that’s packed with flavor. The combination of savory sausage, tender peppers, and melted cheese makes it a filling and delicious lunch. It’s an excellent choice for those who want a quick, low-carb meal with the comforting flavors of Italian cuisine.

Keto Baked Parmesan Zucchini Fries

Keto Baked Parmesan Zucchini Fries are a crispy, cheesy, low-carb alternative to regular fries. These zucchini fries are coated in almond flour and Parmesan cheese, baked until golden and crispy, and served with a keto-friendly dipping sauce for a delicious, guilt-free lunch.

Ingredients:

• 2 medium zucchinis, cut into thin strips
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 eggs, beaten
• Olive oil spray

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini strip into the beaten eggs, then coat in the almond flour mixture, pressing lightly to ensure an even coat.
4. Arrange the coated zucchini fries on the prepared baking sheet in a single layer. Lightly spray with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Serve with a keto-friendly dipping sauce like ranch or marinara.

Keto Baked Parmesan Zucchini Fries are a crunchy and satisfying alternative to regular fries, making them the perfect low-carb lunch option. The combination of Parmesan cheese and almond flour creates a crispy crust, while the zucchini stays tender on the inside. Pair them with a keto-friendly dipping sauce, and you have a delicious, guilt-free meal.

Keto Spinach and Ricotta Stuffed Chicken Breasts

These Keto Spinach and Ricotta Stuffed Chicken Breasts are a flavorful and filling lunch option. The chicken is stuffed with a creamy mixture of spinach, ricotta, and Italian blend cheese, creating a delicious and low-carb dish that’s both nutritious and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup spinach, wilted and chopped
• 1/2 cup ricotta cheese
• 1/2 cup Italian blend cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the chopped spinach, ricotta cheese, Italian blend cheese, Parmesan cheese, garlic powder, basil, salt, and pepper.
3. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally through the center.
4. Stuff each chicken breast with the spinach and ricotta mixture, then secure the opening with toothpicks or kitchen twine.
5. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes until the chicken is cooked through and the filling is hot and bubbly.
7. Serve warm, garnished with fresh herbs if desired.

These Keto Spinach and Ricotta Stuffed Chicken Breasts are a deliciously creamy and savory lunch option that’s full of flavor. The combination of spinach, ricotta, and Italian cheeses creates a rich and satisfying filling, while the chicken remains juicy and tender. This dish is perfect for those on a keto diet who crave something hearty and flavorful without the carbs.

Keto Meatball Parmesan Bake

This Keto Meatball Parmesan Bake is a deliciously cheesy and savory meal, featuring homemade keto meatballs baked in marinara sauce and topped with melted Italian blend cheese. It’s a simple, low-carb lunch option that delivers all the flavors of classic meatball Parmesan without the carbs.

Ingredients:

• 1 lb ground beef or ground turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 cup marinara sauce (sugar-free)
• 1 1/2 cups Italian blend cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a bowl, combine the ground beef or turkey, almond flour, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix well and form into 12 meatballs.
3. Place the meatballs in the prepared baking dish and bake for 15 minutes until they are cooked through.
4. Remove the meatballs from the oven and spoon the marinara sauce over each meatball.
5. Sprinkle the Italian blend cheese over the meatballs and return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

This Keto Meatball Parmesan Bake is a hearty and flavorful dish that satisfies cravings for comfort food while remaining low in carbs. The savory meatballs paired with marinara sauce and melted cheese create a rich and comforting lunch, perfect for anyone following a keto diet. It’s a simple yet delicious dish that will leave you feeling full and satisfied.

Keto Cheesy Stuffed Chicken Roll-Ups

Keto Cheesy Stuffed Chicken Roll-Ups are a savory, satisfying lunch option that’s both low in carbs and high in flavor. Chicken breasts are rolled up with a mixture of Italian blend cheese, spinach, and herbs, then baked until golden and melty. These roll-ups are a perfect way to enjoy a cheesy, low-carb meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Italian blend cheese
• 1/2 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1 tbsp dried Italian herbs
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the Italian blend cheese, spinach, cream cheese, Italian herbs, garlic powder, salt, and pepper.
3. Butterfly each chicken breast by cutting it horizontally through the middle, but not all the way through. Open the chicken breast like a book.
4. Spread the cheese mixture evenly on one side of each chicken breast. Roll up the chicken tightly and secure with toothpicks.
5. Heat olive oil in a skillet over medium heat. Sear the chicken rolls for 2-3 minutes on each side until golden brown.
6. Transfer the chicken rolls to a baking dish and bake for 20 minutes, or until the chicken is cooked through and the cheese is melted.
7. Remove the toothpicks before serving.

Keto Cheesy Stuffed Chicken Roll-Ups are a delicious and satisfying way to enjoy a low-carb lunch. The combination of creamy cheese, spinach, and tender chicken makes for a comforting and filling meal that’s perfect for those following a keto diet. These roll-ups are easy to make and packed with flavor, making them a great addition to any meal plan.

Keto Italian Shrimp Scampi

This Keto Italian Shrimp Scampi is a flavorful, low-carb twist on the classic shrimp scampi. Shrimp is sautéed in a buttery garlic sauce, tossed with zucchini noodles, and topped with Italian blend cheese for a satisfying, keto-friendly lunch that’s both light and indulgent.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• 1 cup Italian blend cheese
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat and melt the butter.
2. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan.
5. Add the zucchini noodles and cook for 2-3 minutes, tossing gently to coat in the sauce. Season with salt and pepper.
6. Return the shrimp to the skillet and toss everything together. Sprinkle with Italian blend cheese and cook for another 1-2 minutes until the cheese is melted.
7. Keto Italian Shrimp Scampi is a light yet flavorful lunch that’s perfect for those on a keto diet. The buttery garlic sauce pairs beautifully with the shrimp and zucchini noodles, while the Italian blend cheese adds a creamy, cheesy finish. This dish offers the indulgence of a classic shrimp scampi without the carbs, making it a satisfying and healthy choice.

Note: More recipes are coming soon