30+ Delicious Sunday Low-Sodium Italian Recipes for a Healthy Feast

Italian cuisine is known for its rich flavors and comforting dishes, but many traditional Italian recipes can be high in sodium, especially when store-bought ingredients like sauces and cheeses are involved.

For those seeking to reduce their sodium intake without sacrificing the essence of Italian cooking, this collection of 30+ Sunday Low-Sodium Italian Recipes is just what you need.

Whether you’re looking for a hearty pasta dish, a light and fresh salad, or a flavorful roasted vegetable side, this list has something for everyone.

These recipes are designed to bring you the authentic taste of Italy, with healthier alternatives to keep your sodium levels in check.

Perfect for family gatherings, meal prep, or a quiet Sunday dinner, these dishes will satisfy your taste buds while promoting a healthier lifestyle.

30+ Delicious Sunday Low-Sodium Italian Recipes for a Healthy Feast

Eating healthy doesn’t have to mean sacrificing flavor, and these 30+ Sunday Low-Sodium Italian Recipes are proof of that.

From savory pastas and vibrant salads to delicious meat and vegetable dishes, each recipe offers a wholesome yet flavorful experience without the added sodium.

By choosing fresh ingredients and making small adjustments to traditional recipes, you can enjoy the comforting tastes of Italy while sticking to a low-sodium diet.

So, the next time you’re planning a Sunday meal, try out one (or several) of these low-sodium Italian dishes and make your Sunday feast both nutritious and delicious.

Classic Low-Sodium Italian Minestrone Soup

Minestrone is a traditional Italian vegetable soup that’s hearty, comforting, and perfect for a Sunday gathering. This low-sodium version retains all the vibrant flavors of the classic dish without compromising on health. Packed with fresh vegetables, herbs, and a touch of tomato, it’s a meal that feels indulgent while being heart-healthy. Serve it with a slice of crusty low-sodium bread for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 (15 oz) can no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup uncooked whole-grain pasta
• 1 (15 oz) can no-salt-added kidney beans, drained and rinsed
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant (about 3 minutes).
2. Stir in carrots, celery, zucchini, and green beans. Cook for 5 minutes until slightly softened.
3. Add the diced tomatoes, vegetable broth, basil, oregano, and crushed red pepper flakes. Bring to a boil.
4. Stir in the pasta and beans. Reduce the heat and simmer for 10-12 minutes, or until the pasta is tender.
5. Serve warm, garnished with fresh parsley.

This low-sodium Italian Minestrone Soup is a wholesome and flavorful dish, ideal for a relaxed Sunday meal. Its blend of fresh vegetables and herbs makes it as nutritious as it is comforting. Gather your loved ones and enjoy this hearty soup that’s both satisfying and guilt-free.

Low-Sodium Eggplant Parmesan Bake

Eggplant Parmesan is a beloved Italian dish, and this low-sodium adaptation ensures it’s both heart-friendly and delicious. With its layers of tender eggplant, homemade tomato sauce, and a sprinkle of cheese, this casserole-style dish is perfect for a leisurely Sunday dinner. Pair it with a simple green salad for a complete meal.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup whole wheat breadcrumbs (unsalted)
• 1/2 cup grated Parmesan cheese (low-sodium or unsalted)
• 2 large eggs, beaten
• 3 cups no-salt-added tomato sauce
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese (low-sodium)
• Fresh basil leaves (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip eggplant slices into beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese. Place on the baking sheet.
3. Bake eggplant slices for 20 minutes, flipping halfway through.
4. In a baking dish, layer tomato sauce, baked eggplant, and mozzarella cheese, repeating until all ingredients are used. Finish with a layer of mozzarella on top.
5. Bake for 25 minutes, or until bubbly and golden.
6. Garnish with fresh basil before serving.

This Low-Sodium Eggplant Parmesan Bake is a healthier spin on a classic favorite. Its creamy texture and rich flavors make it a crowd-pleaser that’s easy to prepare. It’s the perfect dish to share with friends and family, offering a taste of Italy without the excess salt.

Low-Sodium Italian Herb Roast Chicken

Roast chicken with Italian herbs is a timeless Sunday dinner favorite. This low-sodium recipe highlights the natural flavors of the chicken, enhanced with a blend of garlic, lemon, and fresh herbs. With its crispy skin and juicy interior, this dish is as satisfying as it is healthy. Serve it with roasted vegetables or a side of quinoa for a well-rounded meal.

Ingredients

• 1 whole chicken (about 4 lbs), giblets removed
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, halved
• 2 tsp dried Italian herb mix
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup low-sodium chicken broth

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels.
2. Rub the chicken with olive oil, garlic, Italian herbs, and black pepper. Place lemon halves inside the cavity.
3. Arrange the chicken in a roasting pan, breast-side up. Add fresh rosemary and thyme to the pan. Pour chicken broth around the base.
4. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste with pan juices every 20 minutes for extra flavor.
5. Let the chicken rest for 10 minutes before carving.

This Low-Sodium Italian Herb Roast Chicken is a standout centerpiece for any Sunday dinner. Its aromatic herbs and juicy tenderness make it irresistible. It’s a recipe that proves you don’t need excess salt to enjoy a flavorful and satisfying meal. Gather your loved ones and savor the goodness of home-cooked Italian-inspired cuisine.

Low-Sodium Spinach and Ricotta Stuffed Shells

Stuffed shells are a comforting and hearty Italian dish perfect for a Sunday dinner. This low-sodium version features a creamy spinach and ricotta filling, nestled in a no-salt-added tomato sauce and lightly topped with mozzarella. It’s a delightful, satisfying meal that’s both flavorful and nutritious, ensuring your loved ones enjoy every bite.

Ingredients

• 12 jumbo pasta shells
• 1 cup ricotta cheese (low-sodium or unsalted)
• 1/2 cup shredded mozzarella cheese (low-sodium)
• 1/4 cup grated Parmesan cheese (low-sodium or unsalted)
• 1 cup fresh spinach, finely chopped
• 1 egg, lightly beaten
• 2 cups no-salt-added marinara sauce
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside.
2. In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, garlic powder, basil, and black pepper. Mix until smooth.
3. Spread 1 cup of marinara sauce in the bottom of a baking dish. Stuff each shell with the ricotta mixture and arrange in the dish.
4. Pour the remaining marinara sauce over the shells and sprinkle with a little mozzarella. Cover with foil and bake for 25 minutes.
5. Remove foil and bake for an additional 10 minutes. Garnish with parsley before serving.

These Low-Sodium Spinach and Ricotta Stuffed Shells are a delightful addition to your Sunday dinner menu. The creamy filling and flavorful tomato sauce create a perfect balance of textures and tastes. It’s a dish that brings everyone to the table with joy, offering a wholesome and comforting meal.

Low-Sodium Italian Turkey Meatballs

Turkey meatballs are a lean and delicious alternative to traditional beef, and this low-sodium recipe doesn’t skimp on flavor. These tender meatballs are seasoned with Italian herbs and baked to perfection. Served with low-sodium marinara over whole-grain pasta or zucchini noodles, they’re a crowd-pleaser for any Sunday gathering.

Ingredients

• 1 lb ground turkey
• 1/4 cup whole wheat breadcrumbs (unsalted)
• 1/4 cup grated Parmesan cheese (low-sodium or unsalted)
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups no-salt-added marinara sauce
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine turkey, breadcrumbs, Parmesan, egg, garlic, basil, oregano, and black pepper. Mix until just combined.
3. Form into 12-15 meatballs and place on the prepared baking sheet. Bake for 20 minutes or until fully cooked.
4. In a saucepan, heat olive oil and marinara sauce. Add the cooked meatballs and simmer for 5 minutes.
5. Serve warm, garnished with parsley, over your choice of pasta or vegetables.

These Low-Sodium Italian Turkey Meatballs are a healthier take on a classic favorite. They’re packed with flavor and offer a lean protein option for your Sunday dinner. Pair them with a fresh side salad, and you’ve got a meal that’s as nutritious as it is satisfying.

Low-Sodium Italian Vegetable Risotto

Risotto is the epitome of Italian comfort food, and this low-sodium vegetable version is no exception. Creamy Arborio rice is infused with the flavors of garlic, herbs, and fresh vegetables. This dish is perfect as a vegetarian main course or a side dish, bringing warmth and richness to your Sunday table.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups low-sodium vegetable broth, warmed
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1/2 cup peas
• 1/2 tsp black pepper
• 1 tsp dried Italian herbs
• 1/4 cup grated Parmesan cheese (low-sodium or unsalted)
• Fresh basil leaves (for garnish)

Instructions

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
2. Add Arborio rice and cook, stirring, for 2 minutes until lightly toasted.
3. Stir in white wine (if using) and cook until mostly absorbed.
4. Gradually add vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next.
5. After 10 minutes, stir in zucchini, bell peppers, and peas. Continue cooking until the rice is creamy and tender (about 18-20 minutes total).
6. Stir in Parmesan cheese and black pepper. Serve warm, garnished with basil.

This Low-Sodium Italian Vegetable Risotto is a comforting and versatile dish, perfect for a cozy Sunday meal. Its creamy texture and vibrant vegetables make it a delightful way to enjoy Italian flavors without the salt. Pair it with a glass of wine and good company for an unforgettable dining experience.

Low-Sodium Italian Lentil Stew

Italian Lentil Stew is a hearty and nutritious dish that’s perfect for a Sunday dinner. This low-sodium recipe is packed with protein-rich lentils, vibrant vegetables, and aromatic herbs, offering a robust and comforting flavor profile. It’s an excellent option for a plant-based meal that feels satisfying and nourishing for everyone at the table.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried brown or green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 (15 oz) can no-salt-added diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 cups fresh spinach, roughly chopped
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add lentils, vegetable broth, diced tomatoes, thyme, oregano, and black pepper. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 25-30 minutes, or until lentils are tender.
5. Stir in spinach and cook for 2-3 minutes until wilted.
6. Serve warm, garnished with fresh parsley.

This Low-Sodium Italian Lentil Stew is a flavorful and comforting dish that’s perfect for a slow Sunday meal. The blend of lentils and vegetables creates a hearty and wholesome experience, ideal for sharing with loved ones. Pair it with crusty whole-grain bread for a complete and satisfying meal.

Low-Sodium Margherita Pizza

Margherita Pizza is a classic Italian favorite, and this low-sodium version proves you don’t need a lot of salt to enjoy a delicious pizza. Made with a simple homemade dough, fresh tomato slices, mozzarella, and basil, it’s the perfect choice for a casual Sunday dinner that feels indulgent yet healthy.

Ingredients

For the dough:

• 2 1/4 tsp active dry yeast
• 3/4 cup warm water
• 1 3/4 cups all-purpose flour
• 1 tbsp olive oil
• 1/2 tsp sugar

For the toppings:

• 2 medium tomatoes, thinly sliced
• 1/2 cup shredded mozzarella cheese (low-sodium)
• 1 tbsp olive oil
• Fresh basil leaves
• 1/2 tsp dried oregano
• Black pepper, to taste

Instructions

1. Preheat oven to 475°F (245°C).
2. In a small bowl, mix yeast, sugar, and warm water. Let sit for 5 minutes until foamy.
3. In a large bowl, combine flour and olive oil. Gradually add the yeast mixture and knead until a smooth dough forms. Cover and let rise for 30 minutes.
4. Roll out the dough onto a floured surface and transfer to a baking sheet or pizza stone.
5. Brush the dough with olive oil and layer with tomato slices and mozzarella. Sprinkle with oregano and black pepper.
6. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Top with fresh basil before serving.

This Low-Sodium Margherita Pizza brings the essence of Italy to your Sunday table. The crispy crust, fresh toppings, and aromatic basil make it a delightful dish that’s both easy to prepare and enjoy. Serve it with a side salad for a balanced and crowd-pleasing meal.

Low-Sodium Italian Herb Roasted Vegetables

Roasted vegetables infused with Italian herbs make a simple yet flavorful side dish or main course for a Sunday dinner. This low-sodium recipe showcases the natural sweetness of the vegetables while enhancing them with a blend of garlic, olive oil, and herbs. It’s a versatile dish that pairs perfectly with roasted meats, pasta, or whole grains.

Ingredients

• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tsp dried Italian herb mix
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, Italian herbs, garlic powder, and black pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Serve warm, garnished with fresh parsley.

These Low-Sodium Italian Herb Roasted Vegetables are a vibrant and healthy addition to your Sunday menu. Their rich flavor and versatility make them a favorite for any occasion. Whether served as a side or enjoyed as a main course, they’ll bring a burst of Italian-inspired goodness to your table.

Low-Sodium Italian Baked Chicken Parmesan

Chicken Parmesan is a classic Italian dish that’s beloved by many, but it can often be high in sodium. This low-sodium version swaps out the traditional breading and sauce for healthier alternatives, while still maintaining the crispy texture and rich flavor. Perfect for a Sunday meal, it’s a dish that brings both comfort and nutrition to the table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup whole wheat breadcrumbs (unsalted)
• 1/2 cup grated Parmesan cheese (low-sodium or unsalted)
• 1 egg, beaten
• 2 cups no-salt-added marinara sauce
• 1 cup shredded mozzarella cheese (low-sodium)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with black pepper, garlic powder, and oregano.
3. Dip each chicken breast into the beaten egg, then coat with breadcrumbs mixed with Parmesan cheese.
4. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. Place the seared chicken breasts in a baking dish. Spoon marinara sauce over each piece, then top with mozzarella cheese.
6. Bake for 20 minutes or until the chicken is fully cooked and the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

This Low-Sodium Italian Baked Chicken Parmesan is a healthier take on a beloved classic. The chicken is crispy on the outside and tender on the inside, with a flavorful marinara sauce and melted mozzarella cheese to complete the dish. It’s the perfect choice for a wholesome Sunday dinner that everyone will love.

Low-Sodium Italian Bean Salad

An Italian Bean Salad is a refreshing and vibrant dish that’s packed with protein and fiber. This low-sodium version is made with a variety of beans, fresh vegetables, and a light dressing, making it a perfect addition to any Sunday meal. It can be served as a side or enjoyed as a light main course for those looking for a heart-healthy option.

Ingredients

• 1 can no-salt-added cannellini beans, drained and rinsed
• 1 can no-salt-added chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cannellini beans, chickpeas, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, oregano, and black pepper.
3. Pour the dressing over the bean mixture and toss gently to coat.
4. Stir in fresh basil and serve chilled or at room temperature.

This Low-Sodium Italian Bean Salad is a flavorful, light dish that’s perfect for a Sunday lunch or dinner. The combination of beans, vegetables, and herbs provides a satisfying and nutrient-dense meal without compromising on flavor. It’s a great side dish for grilled meats or a delicious standalone option for vegetarians.

Low-Sodium Italian Vegetable Lasagna

Lasagna is a traditional Italian favorite, but it can often be high in sodium. This low-sodium version swaps in fresh vegetables and low-sodium cheeses to create a healthier, lighter dish without sacrificing the rich and comforting flavors. Perfect for a Sunday gathering, this vegetable lasagna is sure to please everyone at the table.

Ingredients

• 9 whole wheat lasagna noodles
• 2 cups no-salt-added marinara sauce
• 1 cup ricotta cheese (low-sodium or unsalted)
• 1 cup shredded mozzarella cheese (low-sodium)
• 1/2 cup grated Parmesan cheese (low-sodium or unsalted)
• 2 cups spinach, chopped
• 1 cup mushrooms, sliced
• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
2. Heat olive oil in a pan over medium heat. Sauté the zucchini, eggplant, mushrooms, and spinach until softened (about 5-7 minutes).
3. In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, garlic powder, basil, and black pepper.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3 cooked noodles on top.
5. Spread a layer of vegetable mixture, followed by a layer of ricotta mixture, and drizzle with marinara sauce. Repeat layers until all ingredients are used, ending with a layer of sauce.
6. Top with the remaining mozzarella and bake for 30 minutes, or until the cheese is melted and bubbly.
7. Let rest for 5 minutes before slicing and serving.

This Low-Sodium Italian Vegetable Lasagna is a delightful, lighter version of the classic dish. Packed with fresh vegetables and layered with creamy, flavorful cheese, it offers the comforting experience of lasagna without the high sodium content. Serve it with a side salad or some garlic bread for a perfect Sunday dinner.

Low-Sodium Italian Stuffed Peppers

Stuffed peppers are a delicious and customizable dish that can easily be made low-sodium without sacrificing flavor. These Italian-style stuffed peppers are filled with a savory mixture of lean ground turkey, quinoa, and Italian herbs, all topped with a sprinkle of low-sodium mozzarella cheese. Perfect for a wholesome Sunday dinner, this dish is satisfying, healthy, and full of flavor.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• 1 cup no-salt-added marinara sauce
• 1/2 cup shredded low-sodium mozzarella cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh basil leaves, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
3. Add ground turkey to the skillet and cook until browned, breaking it apart with a spoon. Stir in oregano, basil, black pepper, and marinara sauce. Cook for another 5 minutes.
4. Stir in cooked quinoa and remove from heat.
5. Stuff the bell peppers with the turkey and quinoa mixture, pressing down gently. Place the stuffed peppers in a baking dish.
6. Top each stuffed pepper with shredded mozzarella cheese. Cover the dish with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
8. Garnish with fresh basil before serving.

These Low-Sodium Italian Stuffed Peppers are a flavorful and satisfying meal that will please both the whole family and guests alike. The combination of lean turkey, quinoa, and herbs creates a delicious filling that pairs perfectly with the sweetness of the bell peppers. It’s an excellent choice for a nutritious, low-sodium Sunday dinner.

Low-Sodium Italian Zucchini Noodles with Pesto

Zucchini noodles (also known as “zoodles”) are a healthy, low-carb alternative to traditional pasta, and they pair perfectly with a fresh, homemade pesto sauce. This Low-Sodium Italian Zucchini Noodles with Pesto recipe brings the flavors of summer to your plate with a vibrant basil pesto, packed with fresh herbs, garlic, and a touch of Parmesan. A great option for a light yet flavorful Sunday meal.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup unsalted walnuts
• 1/4 cup grated Parmesan cheese (low-sodium)
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1 tbsp olive oil (for sautéing)

Instructions

1. In a food processor, combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and black pepper. Pulse until finely chopped.
2. With the processor running, gradually add olive oil until the pesto reaches a smooth, spreadable consistency. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes, just until tender.
4. Remove from heat and toss the zucchini noodles with the pesto sauce until well coated.
5. Serve immediately, garnished with additional Parmesan if desired.

This Low-Sodium Italian Zucchini Noodles with Pesto is a vibrant and healthy dish that’s bursting with fresh flavors. The pesto sauce adds richness without the need for extra salt, while the zucchini noodles provide a light, nutrient-packed base. It’s a quick and easy meal that’s perfect for a relaxed Sunday dinner or even a light lunch.

Low-Sodium Italian Eggplant Parmesan

Eggplant Parmesan is a classic Italian comfort food that can be quite heavy in sodium. This low-sodium version uses baked eggplant slices instead of fried, and a low-sodium marinara sauce to keep the dish lighter while still delivering on flavor. Topped with mozzarella and Parmesan, it’s a satisfying and healthier take on a traditional favorite, making it perfect for a Sunday dinner.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat breadcrumbs (unsalted)
• 1/2 cup grated low-sodium Parmesan cheese
• 1 egg, beaten
• 2 cups no-salt-added marinara sauce
• 1 cup shredded low-sodium mozzarella cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip eggplant slices in the beaten egg, then coat with breadcrumbs mixed with Parmesan cheese. Arrange the slices in a single layer on the prepared baking sheet.
3. Lightly drizzle the eggplant with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and tender.
4. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices, topping each layer with more marinara sauce and a sprinkle of mozzarella cheese. Repeat until all eggplant slices are used, ending with a layer of cheese.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This Low-Sodium Italian Eggplant Parmesan offers all the classic comfort of the original, but with healthier substitutions. The baked eggplant is tender and flavorful, while the light marinara sauce and cheese provide just the right amount of richness. It’s a satisfying, low-sodium meal that’s perfect for a cozy Sunday dinner.

Note: More recipes are coming soon!