45+ Delicious and Easy Traditional Italian Lunch Recipes to Share with Family

When it comes to Italian cuisine, there’s something inherently comforting and satisfying about a traditional Italian lunch.

For centuries, Italians have embraced the art of creating simple yet delicious meals using fresh, high-quality ingredients.

A traditional Italian lunch is more than just food; it’s a celebration of family, culture, and the joy of eating together.

From pasta and risotto to seasonal vegetables and hearty meats, Italian lunches have a rich variety of flavors and textures to offer.

In this article, we’ll explore 45+ traditional Italian lunch recipes that are sure to transport your taste buds straight to the heart of Italy.

Whether you’re hosting a gathering, preparing a family meal, or simply craving an authentic Italian dish, these recipes will provide you with a wide array of options.

From quick weekday lunches to more elaborate Sunday feasts, you’ll discover timeless recipes passed down through generations.

Get ready to savor the flavors of Italy with these mouthwatering and unforgettable dishes.

45+ Delicious and Easy Traditional Italian Lunch Recipes to Share with Family

These 45+ traditional Italian lunch recipes are not only a way to embrace the Mediterranean diet but also a celebration of rich culinary heritage.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes offer something for everyone.

So, gather your ingredients, put on some music, and take a culinary journey to Italy with these delightful lunch ideas.

Zucchini Noodles with Pesto (Zoodles al Pesto)

This fresh, low-carb Italian dish substitutes traditional pasta with zucchini noodles, making it a perfect keto-friendly option. Topped with homemade pesto sauce, it is light yet full of flavor, providing a satisfying alternative to pasta-based meals.

Ingredients:

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Use a spiralizer or vegetable peeler to turn the zucchinis into noodles (zoodles). Set aside.
2. For the pesto, combine basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
3. Heat a non-stick skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes, just to soften them slightly.
4. Remove from heat and toss the zoodles with the pesto sauce, ensuring they are well coated.
5. Serve immediately, garnished with extra Parmesan if desired.

Zucchini noodles with pesto are an excellent keto lunch option that doesn’t compromise on flavor. The pesto brings a burst of freshness and richness, while the zoodles provide a satisfying crunch and texture that mimics traditional pasta. This dish is both nutritious and fulfilling, offering a great low-carb alternative that feels indulgent without the carbs.

Eggplant Parmesan (Melanzane alla Parmigiana)

A beloved Italian classic, this keto-friendly version of eggplant Parmesan replaces breadcrumbs with almond flour to create a low-carb version. Layered with rich tomato sauce and melted cheese, it’s an incredibly satisfying, hearty lunch that won’t derail your keto goals.

Ingredients:

• 2 large eggplants
• 2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1/4 cup fresh basil, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplants into 1/2-inch thick rounds.
2. In a shallow bowl, place the beaten eggs. In another bowl, place the almond flour.
3. Dip each eggplant slice into the egg, then coat with almond flour, pressing gently to adhere.
4. Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
5. In a baking dish, spread a layer of marinara sauce. Place a layer of fried eggplant slices, followed by more sauce and a sprinkle of mozzarella and Parmesan. Repeat the layering process.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Eggplant Parmesan is a comforting, cheesy dish that can easily be adapted for a keto diet without sacrificing flavor. The almond flour coating provides a crispy texture, while the marinara sauce and mozzarella bring warmth and richness. This dish is a great choice for anyone following a low-carb lifestyle but craving a classic Italian meal.

Chicken Piccata with Lemon and Capers (Pollo Piccata)

Chicken Piccata is a flavorful, low-carb Italian dish made with thinly sliced chicken breasts, a tangy lemon sauce, and the briny burst of capers. This quick and easy meal is perfect for a satisfying keto lunch with its vibrant, zesty flavors and simple ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth (preferably low-sodium)
• 2 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper, then lightly coat them with almond flour on both sides.
2. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side, until golden and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits from the pan. Let the sauce reduce slightly for about 3 minutes.
4. Return the chicken to the pan, spoon some of the sauce over the chicken, and let it cook for another 2 minutes to soak in the flavors.
5. Garnish with fresh parsley before serving.

Chicken Piccata offers a burst of citrusy, savory flavors, making it a delightful low-carb lunch option. The almond flour coating ensures the chicken remains tender and juicy, while the lemon-caper sauce brings a sharp, tangy finish that brightens the dish. It’s a flavorful, keto-friendly meal that’s easy to prepare and perfect for those looking for a lighter yet satisfying lunch.

Cauliflower Risotto (Risotto di Cavolfiore)

his creamy, low-carb version of the classic Italian risotto swaps rice for cauliflower, creating a keto-friendly alternative that is just as comforting and rich. With its velvety texture and delicate flavor, this dish can be a perfect lunch or side dish, providing all the satisfaction of risotto without the carbs.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chicken broth (or vegetable broth)
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pan, melt butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
2. Add the grated cauliflower to the pan and cook, stirring occasionally, for 5-7 minutes, until tender.
3. Pour in the white wine (if using) and let it reduce for 1-2 minutes. Then, add the chicken broth and heavy cream, stirring to combine.
4. Reduce the heat and let the mixture simmer for 5 minutes until the cauliflower is tender and the liquid is absorbed.
5. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.

Cauliflower risotto is an indulgent, creamy dish that captures the essence of traditional risotto without the carbs. The cauliflower provides a perfect substitute for rice, soaking up the rich broth and cream to create a satisfying texture. This keto-friendly meal is rich in flavor, creamy in consistency, and a great way to enjoy a lighter, low-carb version of a beloved Italian classic.

Caprese Salad with Avocado (Insalata Caprese con Avocado)

A refreshing twist on the traditional Caprese salad, this version incorporates creamy avocado to make it even more satisfying and keto-friendly. The combination of ripe tomatoes, fresh mozzarella, basil, and avocado creates a harmonious, vibrant dish that’s perfect for a quick and healthy lunch.

Ingredients:

• 2 large ripe tomatoes, sliced
• 1 large ripe avocado, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the tomato slices, avocado slices, and mozzarella slices alternately on a large plate.
2. Scatter the fresh basil leaves over the top.
3. Drizzle the olive oil and balsamic vinegar over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately as a light, refreshing lunch.

This Caprese salad with avocado is an elevated version of the classic, adding richness and healthy fats from the avocado, making it an ideal keto lunch. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil pairs beautifully with the buttery avocado and tangy balsamic vinegar. It’s a simple yet flavorful dish that is both refreshing and filling, perfect for a low-carb lunch or appetizer.

Italian Meatballs with Zucchini Noodles (Polpette con Zoodles)

This low-carb version of classic Italian meatballs pairs tender, juicy meatballs with zucchini noodles (zoodles) for a keto-friendly, flavorful lunch. Served with a simple tomato sauce, this dish provides all the comfort of a traditional Italian meal while keeping it light and low in carbs.

Ingredients:

• 1 lb ground beef or ground turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 2 medium zucchinis, spiralized
• 1 cup sugar-free marinara sauce
• Olive oil for frying

Instructions:

1. In a large bowl, combine ground beef (or turkey), almond flour, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix well and form the mixture into 12-14 meatballs.
2. Heat olive oil in a skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally until they are browned and cooked through.
3. While the meatballs cook, sauté the zucchini noodles in a separate pan with a little olive oil for 2-3 minutes until tender.
4. Add the marinara sauce to the skillet with the meatballs and simmer for 5 minutes to heat the sauce through.
5. Serve the meatballs on top of the zucchini noodles, spooning the sauce over them.

Italian meatballs with zucchini noodles are a satisfying and flavorful meal that offers a keto-friendly twist on a traditional Italian favorite. The zoodles provide a light, fresh base for the savory meatballs, while the marinara sauce ties everything together. This dish is hearty, delicious, and perfect for anyone looking for a low-carb lunch option that still delivers on taste.

Shrimp Scampi with Zucchini Noodles (Scampi di Gamberi con Zoodles)

Shrimp scampi is a quick and flavorful Italian classic that’s easily adapted to a keto diet by serving it with zucchini noodles instead of pasta. The shrimp are sautéed in a garlic butter sauce with lemon and parsley, creating a light yet indulgent dish that’s perfect for a low-carb lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/4 cup fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring frequently.
3. Pour in the white wine (if using) and lemon juice, and simmer for 2-3 minutes until the sauce reduces slightly.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes until tender.
5. Return the shrimp to the skillet and toss everything together. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Shrimp scampi with zucchini noodles is a perfect keto-friendly dish that delivers big on flavor. The garlic butter sauce, combined with the bright lemon and fresh parsley, coats the shrimp and zoodles beautifully. This light yet satisfying meal offers a delicious alternative to the traditional pasta-based scampi and is an excellent choice for a low-carb, flavorful lunch.

Chicken Alfredo with Cauliflower (Pollo Alfredo con Cavolfiore)

A rich and creamy dish, this keto-friendly chicken Alfredo uses cauliflower instead of pasta for a low-carb twist on the traditional recipe. The cauliflower is cooked until tender and coated in a decadent Alfredo sauce made with heavy cream, butter, and Parmesan cheese, creating a comforting and satisfying meal.

Ingredients:

• 2 large chicken breasts
• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, and cook the chicken for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute, until fragrant.
3. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
4. Stir in the Parmesan cheese, and season with salt and pepper to taste.
5. Steam the cauliflower florets until tender, about 5-7 minutes, and then mash or pulse them in a food processor to create a rice-like texture.
6. To serve, plate the mashed cauliflower and top with the creamy Alfredo sauce. Slice the chicken and arrange it on top. Garnish with fresh parsley.

Chicken Alfredo with cauliflower is a creamy, indulgent dish that’s perfect for those following a keto diet. The cauliflower provides a hearty base that mimics the texture of pasta, while the rich Alfredo sauce makes the meal feel indulgent. This dish offers the comfort of traditional Alfredo without the carbs, making it a perfect low-carb lunch or dinner option.

Grilled Portobello Mushrooms with Ricotta and Spinach (Funghi Portobello alla Griglia con Ricotta e Spinaci)

These grilled Portobello mushrooms are topped with a creamy mixture of ricotta cheese and spinach, making for a delicious, low-carb, keto-friendly lunch. The mushrooms provide a meaty texture that pairs perfectly with the rich, savory ricotta and spinach filling, offering a satisfying and nutritious meal.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the Portobello mushrooms with olive oil and season with salt and pepper.
2. Grill the mushrooms for 4-5 minutes on each side, until tender and cooked through.
3. While the mushrooms are grilling, combine the ricotta cheese, chopped spinach, Parmesan cheese, and garlic in a bowl. Stir well until fully combined. Season with salt and pepper to taste.
4. Once the mushrooms are done, remove them from the grill and spoon the ricotta mixture onto the center of each mushroom cap.
5. Return the mushrooms to the grill for another 2-3 minutes to warm the filling through.
6. Serve the stuffed mushrooms garnished with fresh basil.

Grilled Portobello mushrooms with ricotta and spinach offer a delightful, keto-friendly lunch that’s both satisfying and full of flavor. The mushrooms provide a hearty base, while the creamy ricotta and fresh spinach filling offers a delicious contrast in texture. This dish is an excellent option for a low-carb lunch or a vegetarian meal that still feels hearty and indulgent.

Sausage and Peppers with Cauliflower Rice (Salsiccia e Peperoni con Riso di Cavolfiore)

This Italian-inspired dish brings together savory sausage, sweet bell peppers, and a low-carb cauliflower rice, making it a perfect keto-friendly lunch. The rich flavors of sausage and peppers are complemented by the light and fluffy cauliflower rice, offering a satisfying and flavorful meal without the carbs.

Ingredients:

• 4 Italian sausage links (mild or spicy)
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the sliced bell peppers, onion, and garlic. Cook for 5-7 minutes, until the vegetables are tender.
3. While the vegetables are cooking, heat a separate skillet with a little olive oil. Add the grated cauliflower and cook for 5-7 minutes until tender and rice-like.
4. Slice the cooked sausage into bite-sized pieces and return it to the skillet with the peppers and onions. Stir in the dried oregano, salt, and pepper.
5. Serve the sausage and peppers over the cauliflower rice, garnished with fresh parsley.

Sausage and peppers with cauliflower rice is a hearty and flavorful keto lunch that combines the savory goodness of Italian sausage with the freshness of bell peppers and onions. The cauliflower rice serves as a perfect low-carb substitute for traditional rice, absorbing the juices from the sausage and peppers. This dish is simple to make, yet satisfying, making it an excellent choice for a keto-friendly Italian meal.

Grilled Chicken Salad with Avocado and Balsamic Vinaigrette (Insalata di Pollo Grigliato con Avocado e Vinaigrette Balsamica)

This light, yet filling grilled chicken salad is topped with creamy avocado and drizzled with a tangy balsamic vinaigrette. It’s a perfect keto lunch option, full of healthy fats and protein, while remaining low in carbs. The grilled chicken adds a smoky flavor, while the fresh veggies and avocado provide richness and texture.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups mixed salad greens
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil.
2. Grill the chicken for 6-7 minutes per side, until fully cooked and golden brown. Let the chicken rest for a few minutes before slicing.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
4. In a large bowl, toss the salad greens, sliced avocado, cucumber, and red onion. Top with the grilled chicken slices.
5. Drizzle the balsamic vinaigrette over the salad and serve immediately.

The grilled chicken salad with avocado and balsamic vinaigrette is a refreshing and satisfying keto lunch that is light yet full of flavor. The grilled chicken adds a savory and smoky element, while the avocado provides a creamy richness. The tangy vinaigrette ties everything together, making this salad a perfect choice for those following a low-carb, healthy lifestyle.

Tuscan Beef Stew with Zucchini (Stufato di Manzo alla Toscana con Zucchine)

This hearty and flavorful Tuscan beef stew is made with tender beef, zucchini, tomatoes, and Italian herbs, offering a perfect low-carb lunch option. The stew is rich in flavor, thanks to slow simmering, and the zucchini serves as a healthy, low-carb alternative to potatoes or other starchy vegetables.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 medium zucchinis, sliced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth (low-sodium)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot and cook for 2-3 minutes, until softened.
3. Stir in the diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Bring the stew to a simmer, then reduce the heat and cook for 45 minutes, stirring occasionally.
4. After 45 minutes, add the sliced zucchini to the pot and simmer for an additional 10-15 minutes, until the zucchini is tender and the beef is fully cooked.
5. Serve the stew hot, garnished with fresh herbs if desired.

Tuscan beef stew with zucchini is a rich and flavorful dish that makes for a filling keto lunch. The beef becomes tender and infused with the savory flavors of herbs and tomatoes, while the zucchini provides a hearty, low-carb substitute for starchy vegetables. This stew is a perfect option for a cozy, comforting meal that adheres to a low-carb lifestyle without sacrificing taste.

Baked Salmon with Lemon and Herb Butter (Salmone al Forno con Burro al Limone e Erbe)

Baked salmon with lemon and herb butter is a simple yet elegant keto-friendly lunch option. The buttery, lemony sauce enhances the rich flavor of the salmon, while fresh herbs like dill and parsley bring a burst of freshness. Paired with a side of sautéed vegetables or salad, this dish is light, nutritious, and full of healthy fats.

Ingredients:

• 4 salmon fillets
• 3 tablespoons butter, melted
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon slices for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. In a small bowl, mix the melted butter, lemon juice, garlic, dill, parsley, salt, and pepper.
3. Pour the butter mixture over the salmon fillets, making sure they are evenly coated.
4. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh lemon slices and additional herbs before serving.

Baked salmon with lemon and herb butter is a quick and healthy keto meal that combines the richness of salmon with the brightness of lemon and fresh herbs. It’s an ideal lunch for those following a low-carb diet, offering a good source of protein and healthy fats. This dish is flavorful, light, and full of nutrients, making it both satisfying and refreshing.

Stuffed Bell Peppers with Ground Turkey (Peperoni Ripieni con Tacchino Macinato)

These stuffed bell peppers are filled with a flavorful mixture of ground turkey, cauliflower rice, and Italian herbs, making them a perfect low-carb, keto-friendly meal. The peppers are roasted until tender, and the filling is savory and satisfying, offering a wholesome lunch without any excess carbs.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cauliflower rice (grated cauliflower)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat a little olive oil in a skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned. Stir in the cauliflower rice, oregano, basil, salt, and pepper. Cook for another 3-4 minutes, until the cauliflower rice is tender and the flavors are combined.
4. Remove the skillet from the heat and stir in the mozzarella and Parmesan cheese.
5. Stuff the bell peppers with the turkey mixture and drizzle a little olive oil on top.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot, garnished with extra herbs if desired.

Stuffed bell peppers with ground turkey are a satisfying and nutritious keto lunch option. The combination of lean turkey, cauliflower rice, and melted cheese makes for a filling, low-carb dish. The bell peppers add a sweet and tender element, and the Italian herbs infuse the dish with rich flavors. This meal is both comforting and healthy, perfect for a keto-friendly lunch.

Zucchini and Eggplant Gratin (Gratinato di Zucchine e Melanzane)

This zucchini and eggplant gratin is a delicious, low-carb, and cheesy dish that’s perfect for a satisfying keto lunch. The combination of tender zucchini and eggplant, smothered in a rich tomato sauce and melted cheese, makes for a flavorful meal that feels indulgent yet fits perfectly within a low-carb diet.

Ingredients:

• 2 medium zucchinis, sliced
• 2 medium eggplants, sliced
• 1 cup sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the zucchini and eggplant slices to the skillet and cook for 5-7 minutes, until slightly softened.
4. Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer the zucchini and eggplant slices on top of the sauce, then sprinkle with Italian herbs, salt, and pepper.
5. Top with more marinara sauce and shredded mozzarella. Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan.
6. Bake for 25-30 minutes, until the cheese is golden and bubbly.
7. Garnish with fresh basil before serving.

Zucchini and eggplant gratin is a comforting, low-carb indulgent without the carbs. It’s a great option for a keto lunch, offering both delicious flavors and a satisfying texture, while still being light and healthy. meal that packs plenty of flavor. The’

Note: More recipes are coming soon!