35+ Tasty Saturday Low-Sodium Griddle Recipes for Healthy Meals

When it comes to creating healthy, flavorful meals, the griddle is an often overlooked but incredibly versatile kitchen tool.

Whether you’re cooking for yourself or feeding the whole family, griddles allow for easy, quick, and healthy cooking without the need for excessive oils or fats.

If you’re also trying to lower your sodium intake, griddling your food offers the perfect opportunity to prepare satisfying meals without compromising on taste.

In this blog post, we’ll be sharing 35+ Saturday low-sodium griddle recipes that you can enjoy every weekend.

These recipes are full of vibrant flavors, packed with fresh ingredients, and perfect for anyone looking to enjoy healthier, sodium-conscious meals.

From vegetables and seafood to chicken and even vegetarian options, you’ll find something to satisfy everyone’s palate.

So, fire up your griddle and get ready to enjoy these mouthwatering, heart-healthy dishes!

35+ Tasty Saturday Low-Sodium Griddle Recipes for Healthy Meals

Eating low-sodium doesn’t mean you have to sacrifice flavor or fun, especially when you have the griddle as your cooking ally.

The 35+ Saturday low-sodium griddle recipes we’ve shared today offer a diverse range of meals, each bursting with fresh ingredients, bold flavors, and satisfying textures.

Whether you’re enjoying a solo dinner or preparing a meal for a crowd, these recipes make healthy eating feel easy and delicious.

So next Saturday, skip the takeout and try out these recipes—you’ll be amazed at how simple it is to cook nutritious, low-sodium meals that are every bit as flavorful as your favorite indulgent dishes!

Low Sodium Veggie-Packed Griddle Frittata

A flavorful and satisfying low-sodium griddle frittata packed with colorful vegetables, eggs, and a touch of cheese. This dish is perfect for a Saturday brunch or a light dinner, offering all the comfort of a classic frittata without the excess salt. It’s easy to prepare, and the griddle ensures an even, crispy bottom that complements the soft eggs and vegetables.

Ingredients:

• 6 large eggs
• 1/4 cup low-fat milk (or dairy-free alternative)
• 1/2 cup chopped bell peppers (red, yellow, or green)
• 1/2 cup chopped onions
• 1/2 cup cherry tomatoes, halved
• 1/4 cup spinach, roughly chopped
• 1/4 cup shredded low-sodium cheddar cheese
• 1 tbsp olive oil
• Black pepper, to taste
• Fresh herbs like parsley or basil, for garnish

Instructions:

1. Heat a non-stick griddle or skillet over medium heat and add the olive oil.
2. Sauté the onions and bell peppers for 3-4 minutes until soft.
3. Add the cherry tomatoes and spinach, cooking for another 2-3 minutes.
4. In a bowl, whisk together the eggs, milk, and black pepper until well combined.
5. Pour the egg mixture over the cooked vegetables, spreading evenly.
6. Sprinkle the shredded cheddar cheese on top.
7. Reduce the heat to low, cover, and cook for about 8-10 minutes, or until the eggs are set.
8. Garnish with fresh herbs before serving.

This low-sodium veggie-packed frittata is a delicious and versatile dish that can easily be adjusted to include your favorite vegetables or herbs. The griddle provides a nice golden crisp on the bottom while keeping the eggs soft and fluffy. It’s perfect for any time of the day and can be paired with a light side salad or whole-grain toast. The best part is that it’s a heart-healthy, sodium-conscious meal that doesn’t skimp on flavor or satisfaction.

Griddle-Cooked Zucchini and Quinoa Patties

These low-sodium quinoa and zucchini patties are crispy on the outside, tender on the inside, and packed with flavor. Ideal for a Saturday lunch or dinner, these patties offer a healthy, vegetarian option that’s high in protein, fiber, and essential nutrients. Griddling them ensures they stay light and crispy, without the need for excess salt.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 medium zucchinis, grated and excess moisture squeezed out
• 1/4 cup breadcrumbs (preferably whole wheat or gluten-free)
• 2 eggs, beaten
• 1/4 cup finely chopped onion
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• Black pepper, to taste
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano

Instructions:

1. In a large bowl, combine the cooked quinoa, grated zucchini, breadcrumbs, eggs, onion, parsley, garlic powder, oregano, and black pepper.
2. Mix until everything is well incorporated. If the mixture is too wet, add a bit more breadcrumbs to help it hold together.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat the griddle over medium heat and drizzle with olive oil.
5. Place the patties on the griddle, cooking in batches if necessary. Cook for 4-5 minutes on each side, until golden brown and crispy.
6. Serve the patties warm with a side of your favorite dipping sauce or a fresh salad.

These zucchini and quinoa patties are a delightful, nutrient-packed alternative to traditional fried dishes. The griddle method keeps them light, while the combination of quinoa and zucchini provides a satisfying texture. These patties are great as a main dish or a hearty snack and can be customized with different herbs or spices to suit your preferences. They’re perfect for anyone looking to enjoy a low-sodium meal without sacrificing flavor or crunch.

Griddled Sweet Potato and Black Bean Tacos

These vibrant and satisfying sweet potato and black bean tacos offer a flavorful, low-sodium alternative to traditional taco fillings. Griddled sweet potatoes are tender on the inside and slightly crisped on the outside, pairing beautifully with the savory black beans and crunchy toppings. This recipe provides a perfect balance of fiber, protein, and antioxidants in a convenient, delicious taco form.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Black pepper, to taste
• 6 small corn tortillas (preferably whole grain)
• 1/4 cup chopped cilantro
• 1/2 cup diced avocado
• 1/4 cup crumbled feta cheese (optional)
• Lime wedges, for serving

Instructions:

1. Preheat the griddle to medium heat and drizzle with olive oil.
2. Place the diced sweet potatoes on the griddle and sprinkle with cumin, smoked paprika, and black pepper. Cook for 8-10 minutes, stirring occasionally, until tender and slightly crisped.
3. While the sweet potatoes are cooking, heat the black beans in a small saucepan over low heat, adding a pinch of black pepper if desired.
4. Warm the corn tortillas on the griddle for 1-2 minutes on each side.
5. Assemble the tacos by adding a spoonful of sweet potatoes, followed by black beans, avocado, cilantro, and optional crumbled feta.
6. Serve the tacos with a squeeze of fresh lime juice.

These griddled sweet potato and black bean tacos are a great way to enjoy a low-sodium, plant-based meal that is rich in vitamins, fiber, and healthy fats. The griddle method ensures the sweet potatoes are perfectly cooked, adding a satisfying texture to the tacos. This dish is ideal for a casual weekend meal or gathering, offering a delicious and nutritious option for taco night without the added sodium. The combination of fresh toppings and lime juice elevates the flavors, making every bite a refreshing experience.

Griddle-Seared Herb Chicken with Lemon Asparagus

This low-sodium griddle-seared herb chicken paired with tender lemon asparagus is a flavorful, healthy meal perfect for a Saturday dinner. The griddle ensures the chicken is perfectly cooked with a delicious golden crust while keeping it juicy inside. The asparagus, lightly sautéed in lemon juice, provides a bright and tangy contrast, making this a well-balanced and satisfying dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Black pepper, to taste
• 1 bunch asparagus, trimmed
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley, for garnish

Instructions:

1. Preheat the griddle to medium heat and drizzle with half the olive oil.
2. Season the chicken breasts with garlic powder, thyme, rosemary, and black pepper.
3. Place the chicken on the griddle and cook for 5-7 minutes per side, or until fully cooked and golden brown.
4. While the chicken is cooking, add the remaining olive oil to another section of the griddle and sauté the asparagus for 3-4 minutes.
5. Drizzle the lemon juice over the asparagus and toss to coat evenly.
6. Serve the chicken alongside the asparagus, garnished with fresh parsley.

This herb chicken and lemon asparagus recipe is a testament to how simple, low-sodium meals can be packed with flavor and nutrients. The griddle ensures the chicken remains tender and juicy, while the asparagus adds a refreshing zing. It’s an ideal option for a healthy, satisfying meal that feels gourmet without requiring too much effort or prep time.

Low-Sodium Griddled Breakfast Hash

Start your Saturday morning with this hearty and wholesome breakfast hash made on the griddle. Featuring a mix of potatoes, sweet potatoes, bell peppers, and eggs, this dish is full of color, texture, and natural flavors. It’s a comforting yet healthy meal that keeps sodium levels in check while delivering a satisfying breakfast experience.

Ingredients:

• 2 medium potatoes, diced
• 1 medium sweet potato, diced
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup diced onions
• 1 tbsp olive oil
• 4 large eggs
• Black pepper, to taste
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh chives, for garnish

Instructions:

1. Preheat the griddle to medium heat and drizzle with olive oil.
2. Spread the diced potatoes and sweet potatoes on the griddle, cooking for 8-10 minutes until they begin to crisp and soften.
3. Add the bell peppers and onions, cooking for another 4-5 minutes. Sprinkle with black pepper and smoked paprika.
4. Push the vegetable mix to one side of the griddle and crack the eggs onto the open space. Cook until the eggs are done to your liking (sunny-side up or over-easy).
5. Plate the hash and eggs together, garnishing with fresh chives.

This breakfast hash combines the best of hearty ingredients with fresh, natural flavors for a satisfying and healthy start to your Saturday. The griddle provides a wonderful crispness to the potatoes while keeping the dish light and nourishing. Pair it with a cup of your favorite low-sodium coffee or tea for a perfect weekend breakfast.

Griddled Tofu and Vegetable Stir-Fry

This griddled tofu and vegetable stir-fry is a quick, nutrient-packed, and flavorful dish that’s low in sodium but high in taste. Perfect for a light lunch or dinner, the combination of crispy tofu and colorful vegetables creates a balanced and satisfying meal. A splash of low-sodium soy sauce or coconut aminos ties everything together.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 tbsp sesame oil
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup snap peas
• 1/4 cup low-sodium soy sauce or coconut aminos
• 1/4 tsp ground ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds, for garnish

Instructions:

1. Heat the griddle to medium-high heat and drizzle with sesame oil.
2. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
3. Add the broccoli, carrots, and snap peas to the griddle, stirring occasionally, for 5-6 minutes until tender-crisp.
4. Return the tofu to the griddle and drizzle with the low-sodium soy sauce. Sprinkle with ground ginger and garlic, tossing everything together to combine.
5. Serve the stir-fry warm, garnished with sesame seeds.

This tofu and vegetable stir-fry is a vibrant and healthy way to enjoy a flavorful meal while keeping sodium intake in check. The griddle imparts a delightful texture to the tofu and ensures the vegetables are cooked to perfection. It’s a versatile recipe that can be customized with your favorite veggies or protein options, making it a go-to choice for quick and satisfying meals.

Griddle-Cooked Salmon with Avocado-Cucumber Salsa

A light, flavorful low-sodium meal perfect for a Saturday dinner, this griddled salmon paired with a fresh avocado-cucumber salsa offers a delicious balance of protein and healthy fats. The griddle ensures the salmon is cooked to perfection with a crispy exterior while remaining juicy inside, while the salsa provides a refreshing and vibrant contrast. This dish is quick to prepare and packed with nutrients, making it ideal for a healthy, satisfying meal.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tbsp olive oil
• Black pepper, to taste
• 1/2 tsp paprika
• 1 small cucumber, diced
• 1 ripe avocado, diced
• 1/4 red onion, finely diced
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat the griddle to medium-high heat and drizzle with olive oil.
2. Season the salmon fillets with black pepper and paprika.
3. Place the salmon on the griddle, skin-side down if applicable, and cook for 4-5 minutes per side until the fish is cooked through and has a crispy, golden crust.
4. While the salmon is cooking, prepare the salsa by combining the cucumber, avocado, red onion, lime juice, and cilantro in a bowl. Stir gently to combine.
5. Serve the griddled salmon with a generous spoonful of the avocado-cucumber salsa on top.

This griddled salmon with avocado-cucumber salsa is an elegant yet simple meal that’s perfect for a low-sodium diet. The rich flavors of the salmon are complemented by the cool, tangy salsa, creating a satisfying and fresh dish. The griddle ensures the salmon remains tender and flavorful, while the salsa adds a burst of freshness that makes each bite even more enjoyable. This dish is ideal for a health-conscious dinner that feels both indulgent and light.

Griddled Cauliflower Steaks with Lemon-Tahini Drizzle

A unique, plant-based, low-sodium dish, these griddled cauliflower steaks with a creamy lemon-tahini drizzle make for a flavorful, satisfying meal. The griddle gives the cauliflower a crisp exterior while keeping the inside tender. Paired with a tangy and creamy tahini sauce, this dish is a wonderful way to enjoy the benefits of cauliflower in a more exciting, meat-free form.

Ingredients:

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 1 tbsp olive oil
• Black pepper, to taste
• 1/2 tsp turmeric (optional, for extra flavor)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the sauce)
• 1 tbsp chopped parsley, for garnish

Instructions:

1. Preheat the griddle to medium heat and drizzle with olive oil.
2. Season the cauliflower steaks with black pepper and turmeric.
3. Place the cauliflower steaks on the griddle and cook for 5-7 minutes per side, until golden brown and tender.
4. While the cauliflower is cooking, whisk together the tahini, lemon juice, and water in a small bowl until smooth and creamy. Adjust the consistency by adding more water if needed.
5. Once the cauliflower steaks are done, drizzle the lemon-tahini sauce over them and garnish with fresh parsley.

These griddled cauliflower steaks with lemon-tahini drizzle offer a delicious and healthy alternative to traditional meat dishes. The griddle brings out the natural sweetness and nutty flavor of the cauliflower, while the creamy tahini sauce adds a rich, tangy element that ties the dish together. This is a perfect meal for vegetarians or anyone looking to enjoy a low-sodium, nutrient-rich dinner that’s as flavorful as it is satisfying.

Griddled Mediterranean Veggie Skewers

These vibrant and flavorful griddled Mediterranean veggie skewers are a great low-sodium option for a Saturday gathering or meal prep. The combination of bell peppers, zucchini, onions, and cherry tomatoes is marinated in a zesty lemon-herb dressing, adding bright and fresh flavors. Grilling on the griddle helps char the veggies, intensifying their natural sweetness while keeping the dish light and healthy.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1/2 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, and black pepper to create the marinade.
2. Thread the zucchini, bell peppers, red onion, and cherry tomatoes onto skewers.
3. Brush the skewers with the marinade, making sure the veggies are well-coated. Let them marinate for 15-20 minutes.
4. Preheat the griddle to medium-high heat and drizzle with olive oil.
5. Place the skewers on the griddle and cook for 5-7 minutes per side, turning occasionally, until the veggies are charred and tender.
6. Serve the skewers warm, garnished with fresh basil.

These Mediterranean veggie skewers are a delightful and colorful dish that’s full of flavor and perfect for a low-sodium diet. The griddle enhances the smoky char on the vegetables, while the lemon-herb marinade brightens the entire dish. Whether served as a main course or a side dish, these skewers are a great way to enjoy the vibrant flavors of the Mediterranean while keeping sodium levels in check. They’re perfect for outdoor grilling or a quick weeknight dinner.

Griddled Portobello Mushroom Burgers

These griddled Portobello mushroom burgers are a satisfying, meat-free alternative for a low-sodium, flavorful Saturday meal. The mushrooms are marinated in a zesty balsamic vinegar and herb mixture, then griddled to perfection for a juicy, smoky texture. Served on a whole-grain bun with your favorite fresh toppings, this burger is a delicious and healthy option that’s both filling and full of umami flavor.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• Black pepper, to taste
• 4 whole-grain burger buns
• Fresh lettuce, tomato slices, and onion rings (optional)
• Mustard or low-sodium ketchup (optional)

Instructions:

1. In a small bowl, mix the balsamic vinegar, olive oil, thyme, garlic powder, and black pepper.
2. Brush the Portobello mushrooms with the marinade and let them sit for 10-15 minutes to absorb the flavors.
3. Preheat the griddle to medium-high heat and drizzle with olive oil.
4. Place the mushrooms on the griddle and cook for 4-5 minutes per side until they are tender and slightly browned.
5. Toast the whole-grain burger buns on the griddle for 1-2 minutes.
6. Assemble the burgers by placing each mushroom cap on a bun and adding fresh lettuce, tomato, and onion, if desired. Serve with mustard or ketchup if you like.

Griddled Portobello mushroom burgers are a perfect low-sodium meal that doesn’t sacrifice flavor or texture. The balsamic marinade gives the mushrooms a savory depth while the griddle creates a satisfying char on the outside. These burgers are a great alternative to traditional meat burgers, offering a rich, umami-packed option for vegetarians or anyone looking to reduce sodium intake without compromising on taste. Pair them with a fresh salad or baked fries for a complete meal.

Griddled Eggplant Parmesan

This low-sodium take on a classic Italian favorite, griddled eggplant Parmesan, offers all the flavors you love without the added salt. The eggplant is lightly griddled to achieve a tender texture, then topped with marinara sauce and a sprinkle of low-sodium mozzarella, resulting in a satisfying and healthier version of the traditional dish. Perfect for a Saturday evening, this dish pairs beautifully with a side of whole-grain pasta or a crisp salad.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (low-sodium)
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Black pepper, to taste
• 1 cup low-sodium marinara sauce
• 1/2 cup shredded low-sodium mozzarella cheese
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the griddle to medium heat and lightly grease with olive oil.
2. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
3. Dredge each eggplant slice in the breadcrumb mixture, pressing gently to coat.
4. Griddle the eggplant slices for 3-4 minutes on each side, or until golden brown and tender.
5. Once the eggplant is cooked, place the slices on a baking sheet and spoon marinara sauce over each piece. Sprinkle with mozzarella cheese.
6. Place the eggplant under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

This griddled eggplant Parmesan delivers all the comfort of the classic dish with a lighter, healthier twist. The griddle method ensures the eggplant retains its natural flavor and texture, while the combination of marinara sauce and low-sodium cheese creates a rich and satisfying topping. It’s a great option for anyone looking to enjoy Italian flavors while keeping sodium levels in check. Pair it with a side of roasted vegetables or a simple green salad for a complete and nutritious meal.

Griddled Shrimp and Veggie Skewers with Lemon-Herb Dressing

These griddled shrimp and veggie skewers are a light, low-sodium meal bursting with flavor. Marinated in a lemon-herb dressing, the shrimp are tender and flavorful, while the veggies—such as bell peppers, zucchini, and onions—are grilled to perfection on the griddle. These skewers are ideal for a quick and healthy weekend meal, packed with protein and vitamins while being low in sodium.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1/2 red onion, cut into chunks
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, and black pepper.
2. Thread the shrimp, zucchini, bell pepper, and onion onto skewers, alternating between the shrimp and vegetables.
3. Brush the skewers with the marinade and let them sit for 10-15 minutes.
4. Preheat the griddle to medium-high heat and drizzle with olive oil.
5. Place the skewers on the griddle and cook for 2-3 minutes per side, or until the shrimp are pink and opaque, and the vegetables are tender.
6. Garnish with fresh parsley and serve.

These griddled shrimp and veggie skewers are a flavorful, low-sodium option that’s quick and easy to prepare. The lemon-herb dressing infuses the shrimp and vegetables with a burst of freshness, while the griddle creates the perfect sear on both. This dish is great for a light lunch or dinner and can be served with quinoa or brown rice for a complete meal. The combination of protein, fiber, and healthy fats makes these skewers both satisfying and nutritious.

Griddled Chicken and Vegetable Fajitas

These griddled chicken and vegetable fajitas are a vibrant, low-sodium option for a flavorful Saturday night meal. The chicken is marinated with a simple blend of lime and herbs, while the bell peppers and onions are cooked to perfection on the griddle. Served with whole-wheat tortillas, this dish offers a healthy twist on traditional fajitas, full of fresh flavors and satisfying textures, without compromising on taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Black pepper, to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 4 small whole-wheat tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, and black pepper.
2. Slice the chicken breasts into thin strips and marinate them in the mixture for 15-20 minutes.
3. Preheat the griddle to medium-high heat and drizzle with a little olive oil.
4. Cook the chicken strips on the griddle for 4-5 minutes, until browned and cooked through.
5. Remove the chicken from the griddle and add the bell peppers and onion, cooking for 3-4 minutes until tender and slightly charred.
6. Warm the tortillas on the griddle for 1-2 minutes.
7. Assemble the fajitas by placing the chicken and vegetables on each tortilla and garnishing with fresh cilantro and a squeeze of lime.

These griddled chicken and vegetable fajitas are an exciting, healthy alternative to traditional fajitas, offering fresh flavors and a satisfying crunch. The griddle imparts a smoky, charred texture to the vegetables, while the marinated chicken stays juicy and flavorful. This meal is perfect for a low-sodium diet, with the option to customize the toppings and spices. Enjoy with a side of salsa or guacamole for an extra burst of flavor!

Griddled Zucchini and Cherry Tomato Skewers

Griddled zucchini and cherry tomato skewers are a light, refreshing, and low-sodium side dish that works perfectly with any main course. The vegetables are lightly seasoned with olive oil, fresh herbs, and black pepper before being skewered and griddled to perfection. This simple yet flavorful dish is ideal for those looking for a healthy, vegetable-packed side that complements a variety of dishes.

Ingredients:

• 2 zucchinis, sliced into rounds
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Black pepper, to taste
• 1 tbsp fresh basil, chopped, for garnish

Instructions:

1. Preheat the griddle to medium-high heat and drizzle with olive oil.
2. In a bowl, toss the zucchini slices and cherry tomatoes with olive oil, oregano, garlic powder, and black pepper.
3. Thread the zucchini and tomatoes onto skewers, alternating between the two.
4. Place the skewers on the griddle and cook for 3-4 minutes per side, until the vegetables are tender and slightly charred.
5. Garnish with fresh basil and serve immediately.

These griddled zucchini and cherry tomato skewers are a quick, light, and nutritious option for anyone seeking a low-sodium dish that still delivers on flavor. The griddle’s high heat gives the vegetables a nice char and caramelization, bringing out their natural sweetness. They pair perfectly with grilled meats, pasta dishes, or as a light snack on their own. This dish is simple to prepare, but the fresh flavors and vibrant colors make it a standout on any table.

Griddled Shrimp and Veggie Tacos

These griddled shrimp and veggie tacos are a quick, healthy, and delicious low-sodium option for a Saturday meal. The shrimp are marinated in a light citrus and herb dressing, while the veggies are griddled until charred and tender. Served in corn tortillas with a fresh salsa and avocado, these tacos are bursting with flavor and texture, making them a perfect healthy dinner for any occasion.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• Black pepper, to taste
• 1/2 red onion, thinly sliced
• 1 small bell pepper, sliced
• 1 small zucchini, sliced
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Fresh salsa (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, combine olive oil, lime juice, cumin, paprika, chili powder, and black pepper. Add the shrimp and toss to coat. Let the shrimp marinate for 10-15 minutes.
2. Preheat the griddle to medium-high heat and drizzle with olive oil.
3. Grill the shrimp for 2-3 minutes per side until they are pink and opaque. Remove from the griddle and set aside.
4. Add the onion, bell pepper, and zucchini to the griddle and cook for 4-5 minutes until they are tender and slightly charred.
5. Warm the tortillas on the griddle for 1-2 minutes.
6. Assemble the tacos by placing the grilled shrimp, veggies, and avocado slices in each tortilla. Top with fresh salsa and cilantro.

Griddled shrimp and veggie tacos are a fresh, light, and delicious meal that’s perfect for a low-sodium diet. The combination of zesty marinated shrimp and charred vegetables creates a flavorful base, while the avocado adds richness and creaminess. Served in soft corn tortillas with fresh salsa, these tacos are a satisfying and healthy choice for a Saturday dinner. Plus, they’re easily customizable with your favorite taco toppings for a personalized touch.

Note: More recipes are coming soon!