18 Delicious Low Carb Mediterranean Recipes for Healthy Living

Are you ready to transform your meals into a vibrant feast that’s as nourishing as it is delicious? Dive into our collection of 18 Delicious Low Carb Mediterranean Recipes for Healthy Living, where flavor meets wellness in every bite. Perfect for home cooks looking to spice up their routine with easy, wholesome dishes that promise to delight your palate and support your healthy lifestyle. Let’s get cooking!

Grilled Mediterranean Chicken with Olives and Feta

Oh, you’re going to love this Grilled Mediterranean Chicken with Olives and Feta. It’s packed with flavors that’ll transport you straight to the sunny coasts of the Mediterranean, and it’s surprisingly easy to whip up for a weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
2. Add the chicken breasts to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
6. Transfer the grilled chicken to a serving platter. Immediately top with Kalamata olives and crumbled feta cheese.
7. Garnish with chopped fresh parsley before serving.

So, there you have it—juicy, flavorful chicken with a delightful mix of briny olives and creamy feta. Try serving it over a bed of couscous or with a side of roasted vegetables for a complete meal that’s as colorful as it is delicious.

Low Carb Mediterranean Zucchini Noodles with Pesto

Summer’s here, and you’re probably looking for something light yet satisfying. This dish brings the fresh flavors of the Mediterranean right to your plate, with a low-carb twist that doesn’t skimp on taste.

Ingredients

• 2 medium zucchinis, spiralized into noodles (about 4 cups)
• 1/4 cup homemade or store-bought pesto (for a brighter flavor, try basil pesto)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup cherry tomatoes, halved (adds a sweet pop)
• 1/4 cup crumbled feta cheese (goat cheese works too)
• Salt, to taste (start with a pinch)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add zucchini noodles to the skillet. Cook for 2-3 minutes, stirring occasionally, until just tender but still crisp. Tip: Don’t overcrowd the skillet to avoid steaming the noodles.
3. Remove skillet from heat. Immediately stir in pesto until noodles are evenly coated. Tip: The residual heat will warm the pesto without cooking it, preserving its fresh flavor.
4. Gently fold in cherry tomatoes and feta cheese. Tip: For extra flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.
5. Season with salt to taste, starting with a pinch and adjusting as needed.

Perfect for a quick lunch or a light dinner, these zucchini noodles offer a delightful crunch paired with the creamy pesto and tangy feta. Try topping with grilled chicken or shrimp for an extra protein boost.

Baked Mediterranean Fish with Tomatoes and Olives

Over the weekend, you might be looking for something light yet flavorful to whip up. This baked Mediterranean fish with tomatoes and olives is just the ticket—easy, healthy, and packed with flavors that transport you straight to the coast.

Ingredients

• 1.5 lbs white fish fillets (like cod or halibut, skinless)
• 2 cups cherry tomatoes, halved (or regular tomatoes, chopped)
• 1/2 cup Kalamata olives, pitted (or any olives you prefer)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh is great if you have it)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 lemon, sliced (for garnish and flavor)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. In a large baking dish, arrange the fish fillets in a single layer. Tip: Pat the fish dry first for better seasoning adherence.
3. Scatter the cherry tomatoes and olives around and on top of the fish.
4. In a small bowl, mix the olive oil, minced garlic, oregano, salt, and pepper. Drizzle this mixture over the fish and tomatoes. Tip: Let the fish marinate for 10 minutes if you have time.
5. Place lemon slices on top of the fish for extra flavor.
6. Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork. Tip: Check at 20 minutes to avoid overcooking.

Vibrant and juicy, this dish brings a taste of the Mediterranean to your table. Serve it over a bed of quinoa or with crusty bread to soak up the delicious juices.

Low Carb Mediterranean Cauliflower Rice Salad

Looking for a light, flavorful dish that won’t weigh you down? This low carb Mediterranean cauliflower rice salad is packed with fresh veggies and bold flavors, perfect for a quick lunch or a side at your next BBQ.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp dried oregano
• Salt and pepper, adjust to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add riced cauliflower and sauté for 5-7 minutes, until slightly tender but still crisp. Tip: Don’t overcrowd the skillet to ensure even cooking.
2. Transfer the cauliflower to a large bowl and let it cool for 5 minutes.
3. Add cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese to the bowl with the cauliflower.
4. In a small bowl, whisk together lemon juice, oregano, salt, and pepper. Pour over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Adjust seasoning with more salt and pepper if needed. Tip: For an extra kick, add a pinch of red pepper flakes.

Absolutely refreshing and crunchy, this salad is a testament to how vibrant low-carb eating can be. Serve it alongside grilled chicken for a complete meal, or enjoy it as is for a light, satisfying dish.

Mediterranean Stuffed Bell Peppers with Ground Lamb

Ready to spice up your dinner routine? These Mediterranean stuffed bell peppers are packed with flavorful ground lamb and a mix of savory spices. You’ll love how the peppers get tender while the filling stays juicy and rich.

Ingredients

• 4 large bell peppers, any color (tops cut off and seeds removed)
• 1 lb ground lamb (or ground beef for a different twist)
• 1 cup cooked rice (white or brown, your choice)
• 1/2 cup diced onion (yellow or red, for extra flavor)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1 tsp paprika (smoked paprika adds depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1/2 cup crumbled feta cheese (for topping)
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft, about 5 minutes.
3. Add minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Increase heat to medium-high and add ground lamb. Cook until browned, breaking it apart with a spoon, about 6-8 minutes.
5. Stir in cooked rice, cumin, paprika, salt, and black pepper. Mix well and remove from heat.
6. Stand the bell peppers upright in the prepared baking dish. Spoon the lamb mixture evenly into each pepper.
7. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, until peppers are tender.
8. Sprinkle feta cheese over the top of each pepper and return to the oven for 5 minutes, just to melt the cheese slightly.
9. Garnish with chopped parsley before serving.

Best enjoyed hot, these stuffed peppers offer a delightful contrast between the soft pepper and the hearty filling. Try serving them with a side of tzatziki for an extra Mediterranean touch.

Low Carb Mediterranean Eggplant Lasagna

Got a craving for something hearty but still on the lighter side? This low carb Mediterranean eggplant lasagna swaps out noodles for slices of eggplant, layering them with a rich, herby tomato sauce and creamy cheeses for a dish that’s both satisfying and packed with flavor.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (soak in salted water to reduce bitterness)
• 1 lb ground lamb or beef (for a lighter version, use ground turkey)
• 2 cups marinara sauce (homemade or store-bought, no sugar added)
• 1 cup ricotta cheese (full fat for creaminess)
• 1 cup shredded mozzarella cheese (or a mix of your favorite melting cheeses)
• 1/4 cup grated Parmesan cheese (for a salty, nutty flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp garlic powder (fresh minced garlic works too)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. Pat the eggplant slices dry with paper towels. Brush both sides with olive oil and season with salt and pepper. Arrange on a baking sheet in a single layer.
3. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and slightly golden.
4. While the eggplant roasts, brown the ground meat in a skillet over medium heat, breaking it apart as it cooks. Drain excess fat.
5. Stir in the marinara sauce, oregano, and garlic powder into the cooked meat. Simmer for 5 minutes to blend the flavors.
6. Spread a thin layer of the meat sauce at the bottom of the prepared baking dish. Top with a layer of roasted eggplant slices.
7. Dot the eggplant with spoonfuls of ricotta, then sprinkle with mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.
8. Bake uncovered for 25-30 minutes, until the cheese is bubbly and golden brown.
9. Let the lasagna sit for 10 minutes before slicing. This helps the layers set for cleaner cuts.

Fresh out of the oven, this lasagna boasts a perfect balance of creamy, meaty, and tangy flavors with a satisfying texture that holds up well. Try serving it with a crisp green salad dressed in lemon vinaigrette for a complete meal.

Grilled Mediterranean Shrimp Skewers with Garlic and Lemon

Mmm, imagine the sizzle of shrimp hitting the grill, the aroma of garlic and lemon filling the air—it’s the kind of meal that screams summer. You’re about to make Grilled Mediterranean Shrimp Skewers that are not only easy but packed with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (more if you love garlic)
• 1 lemon, juiced and zested (save some zest for garnish)
• 1 tsp dried oregano (fresh is great too, just double the amount)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• Wooden or metal skewers (if using wooden, soak them in water for 30 minutes first)

Instructions

1. In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Mix well.
2. Add the shrimp to the bowl and toss until evenly coated. Let marinate in the fridge for 15-30 minutes, no longer or the lemon will start to cook the shrimp.
3. While the shrimp marinates, preheat your grill to medium-high heat (about 375°F to 400°F).
4. Thread the shrimp onto skewers, about 4-5 per skewer, depending on size.
5. Grill the skewers for 2-3 minutes per side, until the shrimp are pink and opaque. Don’t overcook or they’ll get rubbery.
6. Remove from the grill and let rest for a minute before serving. This keeps them juicy.

Zesty and garlicky, these shrimp skewers are a hit straight off the grill. Serve them over a bed of couscous or with a crisp salad for a light, flavorful meal that’s perfect for any summer gathering.

Low Carb Mediterranean Avocado and Egg Salad

Deliciously simple and packed with flavor, this salad is your go-to for a quick, healthy meal. You’ll love how the creamy avocado pairs with the fresh Mediterranean vibes.

Ingredients

• 2 large eggs (room temperature for easier peeling)
• 1 ripe avocado (diced, save the pit to keep it green)
• 1/4 cup cucumber (diced small)
• 2 tbsp red onion (finely chopped, soak in cold water to mellow)
• 1 tbsp olive oil (extra virgin for best flavor)
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground)
• 2 tbsp feta cheese (crumbled, optional for extra tang)

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the pan and remove from heat. Let sit for 10 minutes for hard-boiled eggs.
3. Transfer eggs to a bowl of ice water to cool for 5 minutes. Peel under running water for smoother peeling.
4. In a medium bowl, gently mix the diced avocado, cucumber, and red onion.
5. Chop the peeled eggs and add them to the bowl.
6. Drizzle with olive oil and lemon juice. Sprinkle salt and pepper over the top.
7. Toss everything together lightly to combine, being careful not to mash the avocado too much.
8. If using, sprinkle feta cheese over the salad just before serving.

Light and refreshing, this salad has a creamy texture with a nice crunch from the cucumber. Serve it on a bed of greens or scoop it up with whole grain crackers for a satisfying lunch.

Mediterranean Style Grilled Lamb Chops with Herbs

Today’s the perfect day to fire up the grill and try something new. These Mediterranean Style Grilled Lamb Chops with Herbs are a game-changer, packed with flavors that’ll transport you straight to the sunny coasts of the Mediterranean.

Ingredients

• 8 lamb chops (about 1 inch thick for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for flavor)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, use 1 tsp)
• 1 tbsp fresh thyme, chopped (dried works in a pinch, use 1 tsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 lemon, juiced (about 2 tbsp, adds brightness)

Instructions

1. In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice to create the marinade.
2. Place the lamb chops in a shallow dish or resealable bag. Pour the marinade over them, ensuring each chop is well coated. Marinate in the fridge for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) to ensure a good sear without burning.
4. Remove the lamb chops from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Avoid moving them too much to get those perfect grill marks.
5. Let the chops rest for 5 minutes before serving. This allows the juices to redistribute, making them even more tender.

Best enjoyed hot off the grill, these lamb chops are juicy with a crispy herb crust. Pair them with a simple Greek salad or roasted veggies for a complete Mediterranean feast.

Low Carb Mediterranean Cucumber and Tomato Salad

Craving something fresh and light? You’ll love this Low Carb Mediterranean Cucumber and Tomato Salad. It’s perfect for those hot summer days when you want something quick, healthy, and bursting with flavor.

Ingredients

• 2 cups diced cucumbers (peeled if desired)
• 1 cup cherry tomatoes, halved (or any small tomatoes)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup feta cheese, crumbled (omit for vegan version)
• 2 tbsp fresh parsley, chopped (or basil for a different flavor)

Instructions

1. In a large bowl, combine the diced cucumbers and halved cherry tomatoes.
2. Add the thinly sliced red onion to the bowl. Tip: Soaking the onion in cold water beforehand can reduce its sharpness.
3. Drizzle the olive oil and lemon juice over the vegetables. Tip: The acid from the lemon juice not only adds flavor but also helps to keep the vegetables fresh.
4. Sprinkle the salt and black pepper over the salad. Tip: Always taste as you go to adjust the seasoning to your preference.
5. Gently toss all the ingredients together until well combined.
6. Add the crumbled feta cheese and chopped parsley on top for the final touch. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld together beautifully.

Out of all the salads you’ll make this summer, this one stands out for its crisp texture and vibrant flavors. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a refreshing snack.

Baked Mediterranean Chicken Thighs with Artichokes

Wondering what to make for dinner that’s both flavorful and fuss-free? These Baked Mediterranean Chicken Thighs with Artichokes are your answer. They’re packed with bold flavors and come together with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs (for juiciness)
• 1 can (14 oz) artichoke hearts, drained and quartered (or fresh if in season)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lemon, sliced (for brightness)
• 3 garlic cloves, minced (for a punch of flavor)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. In a large bowl, toss the chicken thighs with olive oil, oregano, salt, and pepper. Coat them well for maximum flavor.
3. Arrange the chicken thighs skin-side up in a baking dish. This helps the skin crisp up nicely.
4. Scatter the artichoke hearts, lemon slices, and minced garlic around the chicken. They’ll infuse the dish with Mediterranean vibes.
5. Bake for 35-40 minutes, or until the chicken’s internal temperature reaches 165°F. Use a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before serving. This keeps the juices locked in.

Come serve, you’ll love how the chicken’s crispy skin gives way to tender meat, while the artichokes and lemon add a tangy contrast. Try it over a bed of couscous for a complete meal.

Low Carb Mediterranean Stuffed Mushrooms

Craving something delicious yet healthy? These low carb Mediterranean stuffed mushrooms are your answer. They’re packed with flavor, easy to make, and perfect for any occasion.

Ingredients

• 12 large white mushrooms (stems removed and reserved)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup chopped spinach (fresh or frozen, thawed)
• 1/4 cup crumbled feta cheese (adjust to taste)
• 2 tbsp chopped Kalamata olives
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté until soft, about 5 minutes. Tip: This enhances the flavor of the stuffing.
3. Add spinach, feta cheese, Kalamata olives, oregano, garlic powder, salt, and pepper to the skillet. Stir until well combined and the spinach is wilted, about 3 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
4. Stuff each mushroom cap with the mixture, pressing gently to fill. Place them on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are slightly golden. Tip: Keep an eye on them to prevent burning.

Kick back and enjoy these savory bites. The mushrooms are juicy, the filling is creamy with a tangy kick from the feta, and the olives add a nice briny contrast. Serve them as an appetizer or alongside a fresh salad for a light meal.

Mediterranean Style Grilled Salmon with Dill Sauce

Back in the day, I stumbled upon this Mediterranean grilled salmon recipe that’s become a staple in my kitchen. It’s simple, flavorful, and perfect for those nights when you want something healthy but don’t want to spend hours cooking.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon zest (for a bright kick)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/2 cup Greek yogurt (full-fat for creaminess)
• 1 garlic clove, minced (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. Pat the salmon fillet dry with paper towels to ensure a good sear.
3. Rub the salmon all over with olive oil, then season evenly with salt and black pepper.
4. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes without moving to get a nice crust.
5. Flip the salmon carefully using a spatula. Grill for another 4-5 minutes until the fish flakes easily with a fork.
6. While the salmon cooks, mix Greek yogurt, chopped dill, minced garlic, and lemon juice in a small bowl for the sauce.
7. Remove the salmon from the grill and let it rest for 2 minutes before serving.
8. Serve the grilled salmon with a generous dollop of dill sauce on top and a sprinkle of lemon zest and extra dill for garnish.

Craving something light yet satisfying? This salmon comes out perfectly flaky with a smoky char, while the dill sauce adds a cool, tangy contrast. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal.

Low Carb Mediterranean Spinach and Feta Pie

Wow, if you’re looking for a dish that’s both nutritious and bursting with flavor, this Low Carb Mediterranean Spinach and Feta Pie is a game-changer. It’s perfect for those days when you want something satisfying without the carb overload.

Ingredients

• 2 cups fresh spinach, chopped (packed tightly)
• 1 cup feta cheese, crumbled (go for the good stuff)
• 4 large eggs (room temperature works best)
• 1/4 cup heavy cream (or almond milk for a lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/2 tsp garlic powder (for that extra kick)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil.
2. In a large bowl, whisk together the eggs and heavy cream until smooth.
3. Add the chopped spinach, crumbled feta, salt, pepper, and garlic powder to the bowl. Mix well to combine.
4. Pour the mixture into the prepared pie dish, spreading it evenly.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: Check at 25 minutes to avoid overbaking.
6. Let the pie cool for 5 minutes before slicing. Tip: This helps it set further and makes slicing easier.

Out of the oven, this pie is wonderfully fluffy with a creamy, tangy filling. Serve it warm with a side of crisp salad for a complete meal, or enjoy it cold the next day—it’s just as delicious.

Roasted Mediterranean Vegetables with Olive Oil and Herbs

Vibrant and full of flavor, this dish is your ticket to a quick, healthy side that pairs perfectly with almost anything. You’ll love how the herbs and olive oil bring out the natural sweetness of the veggies.

Ingredients

• 2 cups chopped zucchini (about 1 medium)
• 2 cups chopped bell peppers (any color, for a mix)
• 1 cup cherry tomatoes (halved if large)
• 1/4 cup olive oil (extra virgin for best flavor)
• 2 tbsp chopped fresh herbs (basil, oregano, or thyme)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 425°F (220°C). A hot oven ensures crispy edges.
2. Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper in a large bowl. Coat evenly for uniform roasting.
3. Spread the vegetables in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Roast for 25-30 minutes, stirring halfway, until veggies are tender and slightly charred.
5. Sprinkle with fresh herbs right after removing from the oven. The heat will release their aromas.

Perfectly roasted, these veggies are tender with a slight crunch and bursting with Mediterranean flavors. Try serving them over quinoa or alongside grilled chicken for a complete meal.

Low Carb Mediterranean Tuna Salad with Olives and Capers

Feeling like you need a light yet flavorful meal that won’t weigh you down? This Low Carb Mediterranean Tuna Salad is your go-to for a quick, nutritious dish packed with bold flavors.

Ingredients

• 2 cans (5 oz each) tuna in water, drained (look for sustainably caught)
• 1/4 cup red onion, finely diced (soak in cold water for 5 mins to mellow the bite)
• 1/2 cup cucumber, diced (peel if you prefer)
• 1/4 cup Kalamata olives, pitted and halved (or any olives you love)
• 2 tbsp capers, drained (they add a nice salty punch)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp dried oregano (crush between your fingers to release more flavor)
• Salt and pepper to taste (start with a pinch and adjust)

Instructions

1. In a large bowl, flake the drained tuna with a fork until it’s in small, even pieces.
2. Add the red onion, cucumber, olives, and capers to the bowl with the tuna.
3. In a small bowl, whisk together the olive oil, lemon juice, and dried oregano until well combined.
4. Pour the dressing over the tuna mixture and gently toss to coat everything evenly.
5. Season with salt and pepper, then give it one more gentle toss to mix.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Light and refreshing, this salad has a delightful mix of textures from the crisp cucumber and creamy tuna. Serve it over a bed of greens for a full meal, or scoop it up with some low-carb crackers for a satisfying snack.

Mediterranean Style Beef Kebabs with Tzatziki Sauce

Ever find yourself craving something fresh yet hearty, with flavors that transport you straight to the Mediterranean coast? These beef kebabs paired with creamy tzatziki sauce are just the ticket, offering a perfect balance of savory and refreshing in every bite.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes (for tender kebabs)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 garlic cloves, minced (adjust to taste)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium red onion, cut into chunks
• 1 large bell pepper, any color, cut into chunks
• 1 cup Greek yogurt (for the tzatziki sauce)
• 1/2 cucumber, grated and drained
• 1 tbsp dill, chopped (fresh is best)
• 1 garlic clove, minced (for the sauce)
• 1 tbsp olive oil (for the sauce)
• 1 tsp lemon juice (for the sauce)
• Salt to taste (for the sauce)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and black pepper to create the marinade.
2. Add beef cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. While the beef marinates, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, dill, minced garlic, olive oil, lemon juice, and salt in a bowl. Mix well and refrigerate until serving.
4. Preheat your grill to medium-high heat (about 375°F to 400°F) for even cooking.
5. Thread marinated beef, red onion, and bell pepper chunks onto skewers, alternating between ingredients for colorful kebabs.
6. Grill kebabs for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness and vegetables are slightly charred.
7. Serve the kebabs hot with the chilled tzatziki sauce on the side for dipping or drizzling.

Mouthwatering and juicy, these kebabs boast a smoky exterior with a tender interior, while the tzatziki adds a cool, creamy contrast. Try serving them over a bed of fluffy couscous or wrapped in warm pita bread for a complete Mediterranean feast.

Low Carb Mediterranean Cheese and Herb Stuffed Chicken

This dish is a game-changer for anyone looking to spice up their weeknight dinner routine without straying from their low-carb goals. Imagine juicy chicken breasts stuffed with a vibrant mix of Mediterranean cheeses and fresh herbs, then baked to perfection.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup crumbled feta cheese (or goat cheese for a creamier texture)
• 1/4 cup shredded mozzarella cheese
• 2 tbsp chopped fresh basil (or 2 tsp dried)
• 1 tbsp chopped fresh oregano (or 1 tsp dried)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix together the feta, mozzarella, basil, oregano, garlic powder, salt, and pepper.
4. Stuff each chicken breast with the cheese and herb mixture, then secure the opening with toothpicks if needed.
5. Brush the outside of each chicken breast with olive oil and season lightly with salt and pepper.
6. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Melted cheeses ooze out with every bite, complementing the tender chicken and aromatic herbs. Serve it over a bed of zucchini noodles or alongside a crisp salad for a complete meal that’s as satisfying as it is healthy.

Conclusion

Exploring these 18 Delicious Low Carb Mediterranean Recipes opens a world of healthy, flavorful options perfect for any home cook in North America. Each dish promises to delight your taste buds while keeping your health goals on track. We’d love to hear which recipes become your favorites—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos