15 Low-Carb Summer Dinner Recipes to Keep You Cool & Satisfied
When the temps rise and your energy dips, the last thing you want is a heavy meal weighing you down. That’s where these low-carb summer dinners come in hot (well, cool—but you get the idea).
These recipes are light, satisfying, and full of summer flavor—without the carb crash.
Whether you’re grilling on the patio, avoiding the oven, or just want something fresh and fast, this lineup has your back. Bonus?
Every recipe is low in carbs but high in taste, making them perfect for keto lovers, carb-cutters, or anyone just trying to eat a little lighter this season.
1. Zucchini Noodle Shrimp Scampi
Description:
A low-carb twist on the Italian classic! Instead of pasta, this dish features spiralized zucchini noodles tossed in a garlicky, buttery lemon sauce with juicy sautéed shrimp. It’s light, fresh, and comes together in just 20 minutes. Perfect for a weeknight dinner that tastes like vacation.
Ingredients:
- 2 medium zucchinis, spiralized
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- 2 tablespoons butter (optional for richness)
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add garlic and shrimp. Sauté for 2–3 minutes until shrimp turn pink.
- Stir in lemon juice, zest, salt, pepper, and butter if using.
- Add zucchini noodles and cook for 2–3 minutes until just tender.
- Top with parsley and serve immediately.
2. Caprese Chicken with Balsamic Glaze
Description:
This summery chicken dish has all the flavor of a Caprese salad—tomatoes, mozzarella, basil—with the heartiness of a full dinner. The balsamic glaze adds a sweet-tangy finish that brings everything together. Serve it with a side of grilled veggies or eat it as-is!
Ingredients:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 large tomato, sliced
- 4 slices fresh mozzarella
- Fresh basil leaves
- 2 tablespoons balsamic glaze
Instructions:
- Preheat grill or pan over medium heat. Season chicken with salt, pepper, and Italian seasoning.
- Cook chicken for 5–6 minutes per side or until fully cooked.
- In the last 2 minutes of cooking, top with mozzarella and tomato slices.
- Cover briefly to melt cheese.
- Drizzle with balsamic glaze and garnish with fresh basil before serving.
3. Grilled Salmon with Avocado Salsa
Description:
This dish screams summer. The salmon is simply seasoned and grilled to perfection, but the real magic? A chunky, zesty avocado salsa that makes each bite pop with creamy, citrusy goodness. It’s high in healthy fats, low in carbs, and a total flavor bomb.
Ingredients:
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt, pepper, and paprika to taste
- 1 avocado, diced
- ½ red onion, finely chopped
- 1 small tomato, diced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
Instructions:
- Rub salmon with olive oil, salt, pepper, and paprika.
- Grill for 4–5 minutes per side, or until flaky.
- In a bowl, combine avocado, onion, tomato, lime juice, and cilantro.
- Serve salmon topped with generous spoonfuls of salsa.
4. Stuffed Bell Peppers (No Rice!)
Description:
This low-carb take on stuffed peppers ditches the rice and loads up on ground meat, veggies, and melty cheese. The peppers get soft and sweet in the oven while the filling stays rich and savory. They’re perfect for meal prep or a family-style dinner.
Ingredients:
- 4 bell peppers, halved and deseeded
- 1 pound ground turkey or beef
- 1/2 onion, chopped
- 1 zucchini, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar
- Fresh parsley (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté onion and zucchini in a skillet until soft. Add ground meat and cook through.
- Season with garlic powder, salt, and pepper.
- Stuff each pepper half with filling, top with cheese.
- Bake in a dish for 20–25 minutes until peppers are tender and cheese is golden.
- Garnish with parsley and serve.
5. Eggplant Pizza Rounds
Description:
Craving pizza but skipping the crust? These eggplant rounds are your new go-to. They’re roasted to perfection and topped with marinara, cheese, and your fave pizza toppings—without the carbs. They’re easy, cheesy, and totally guilt-free.
Ingredients:
- 1 large eggplant, sliced into ½-inch rounds
- Salt (for sweating)
- 1 tablespoon olive oil
- ½ cup marinara sauce (no sugar added)
- 1 cup shredded mozzarella
- Pepperoni slices or other toppings
- Dried oregano or basil
Instructions:
- Lay eggplant slices on paper towels, sprinkle with salt, and let sit 15 mins. Pat dry.
- Brush with olive oil and bake at 400°F (200°C) for 15 minutes.
- Remove from oven, top each round with marinara, cheese, and toppings.
- Return to oven for another 10 minutes or until cheese is bubbly.
- Sprinkle with oregano and serve warm.
6. Greek Chicken Salad Lettuce Wraps
Description:
This low-carb dinner is crunchy, creamy, herby, and ridiculously satisfying. Think Greek salad meets chicken salad—wrapped in crisp lettuce leaves instead of bread or pita. It’s perfect for hot nights when you want to eat something cold but flavorful.
Ingredients:
- 2 cups cooked chicken, chopped or shredded
- ¼ cup diced cucumber
- ¼ cup cherry tomatoes, halved
- ¼ cup chopped Kalamata olives
- 2 tablespoons crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, pepper, and dried oregano to taste
- Romaine or butter lettuce leaves
Instructions:
- In a bowl, combine chicken, cucumber, tomatoes, olives, and feta.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over salad mixture and toss to combine.
- Spoon into lettuce leaves and serve immediately or chilled.
7. Cilantro Lime Cauliflower Rice Bowls
Description:
Say goodbye to bland cauliflower rice. This zesty bowl gets a flavor boost from fresh lime, chopped cilantro, and your choice of grilled protein. It’s fresh, filling, and totally customizable—plus it won’t leave you in a carb coma.
Ingredients:
- 3 cups riced cauliflower
- 1 tablespoon olive oil
- Juice of 1 lime
- ¼ cup chopped cilantro
- Salt and pepper to taste
- Optional toppings: grilled shrimp, grilled chicken, avocado
Instructions:
- Heat olive oil in a skillet over medium heat. Add cauliflower rice and sauté for 5–7 minutes.
- Remove from heat and stir in lime juice, cilantro, salt, and pepper.
- Serve warm or cold with your favorite low-carb toppings.
8. Turkey Zucchini Burgers (Bun-Free)
Description:
These juicy, herb-packed turkey burgers are blended with shredded zucchini for moisture and flavor. Serve them bun-free with a lettuce wrap or on top of a big summer salad. They’re healthy, high-protein, and perfect for grill season.
Ingredients:
- 1 pound ground turkey
- 1 cup shredded zucchini (squeeze out moisture)
- 1 egg
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil or nonstick spray for cooking
Instructions:
- In a bowl, mix turkey, zucchini, egg, garlic, oregano, salt, and pepper.
- Form into 4 patties.
- Cook on a grill or skillet over medium heat for 4–5 minutes per side.
- Serve in lettuce wraps or over a salad with tzatziki or avocado.
9. Cucumber Avocado Gazpacho
Description:
Cold soup for dinner? Trust us—this chilled cucumber avocado gazpacho is creamy, cooling, and surprisingly filling. It’s a great make-ahead dinner for sweltering summer nights when the thought of turning on the stove is a no-go.
Ingredients:
- 2 large cucumbers, peeled and chopped
- 1 ripe avocado
- ¼ cup plain Greek yogurt (or coconut yogurt for dairy-free)
- Juice of 1 lime
- ¼ cup fresh mint or cilantro
- Salt and pepper to taste
- Water to thin, as needed
Instructions:
- Add all ingredients to a blender and blend until smooth.
- Taste and adjust salt, lime, or herbs as needed.
- Chill for at least 30 minutes before serving.
- Serve cold with a drizzle of olive oil and sliced cucumber.
10. Stuffed Portobello Mushrooms
Description:
These meaty mushroom caps are stuffed with a savory blend of spinach, garlic, cheese, and herbs—then baked until golden and bubbly. They’re hearty enough to serve as a main dish, and low-carb enough to fit into any summer dinner rotation.
Ingredients:
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 2 cups spinach, sautéed
- 2 cloves garlic, minced
- ½ cup ricotta or cream cheese
- ¼ cup shredded mozzarella
- Salt, pepper, and Italian seasoning
Instructions:
- Preheat oven to 375°F (190°C).
- Brush mushrooms with olive oil and bake for 10 minutes.
- Meanwhile, mix sautéed spinach, garlic, ricotta, and seasonings in a bowl.
- Spoon filling into mushrooms and top with mozzarella.
- Bake for another 10–15 minutes until cheese is bubbly. Serve hot.
11. BLT Lettuce Wraps with Avocado
Description:
Who needs bread when you’ve got crisp, crunchy lettuce? These BLT wraps keep all the flavor of the classic—bacon, lettuce, tomato—with a cool twist: creamy avocado. They’re easy to wrap up, totally satisfying, and won’t leave you feeling sluggish afterward.
Ingredients:
- 6–8 large romaine or butter lettuce leaves
- 6 slices cooked bacon
- 1 tomato, sliced
- 1 ripe avocado, sliced
- Salt and pepper to taste
- Optional: drizzle of mayo or a touch of ranch
Instructions:
- Lay lettuce leaves flat and layer with bacon, tomato, and avocado.
- Sprinkle with salt and pepper.
- Add a light drizzle of mayo or ranch if desired.
- Roll gently or fold like tacos and serve immediately.
12. Cauliflower Crust Margherita Pizza
Description:
Missing pizza night? This cauliflower-crust Margherita pizza hits the spot without the carb overload. Crispy edges, gooey mozzarella, fresh basil, and tomatoes make it taste like a cheat meal—without actually being one.
Ingredients:
- 1 medium cauliflower head, riced
- 1 egg
- ½ cup shredded mozzarella (for crust)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup marinara sauce (no sugar added)
- ½ cup shredded mozzarella (for topping)
- Fresh basil leaves
- Sliced tomato
Instructions:
- Preheat oven to 425°F (220°C).
- Steam riced cauliflower and squeeze out excess moisture.
- Mix cauliflower with egg, cheese, garlic powder, and salt.
- Press into a round crust on parchment-lined baking sheet.
- Bake 15–20 minutes until golden.
- Add sauce, cheese, tomato, and basil. Bake another 5–7 minutes until bubbly.
13. Lemon Herb Grilled Chicken Thighs
Description:
Chicken thighs are juicy, budget-friendly, and hard to mess up. Marinated in lemon, garlic, and herbs, then grilled to perfection, they make an easy, crowd-pleasing summer dinner that pairs beautifully with any low-carb side.
Ingredients:
- 4 boneless, skinless chicken thighs
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano or thyme
- Salt and pepper to taste
Instructions:
- In a bowl, mix lemon juice, zest, olive oil, garlic, herbs, salt, and pepper.
- Add chicken and marinate for at least 30 minutes.
- Grill thighs over medium heat for 5–6 minutes per side, or until fully cooked.
- Rest a few minutes before slicing and serving.
14. Spaghetti Squash Burrito Bowls
Description:
Low-carb meets fiesta vibes. These burrito bowls use roasted spaghetti squash as the “rice” base, topped with seasoned beef or chicken, avocado, salsa, and more. It’s colorful, customizable, and ridiculously good.
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground beef or chicken
- 1 teaspoon taco seasoning
- ½ cup salsa
- 1 avocado, sliced
- Shredded lettuce, sour cream, cheese (optional toppings)
Instructions:
- Preheat oven to 400°F (200°C). Halve squash and remove seeds.
- Drizzle with oil, roast face-down for 30–35 minutes.
- Meanwhile, cook meat with taco seasoning until browned.
- Scrape squash with a fork to create “noodles.”
- Serve in bowls with meat, salsa, avocado, and other toppings.
15. Grilled Veggie & Halloumi Skewers
Description:
Looking for a meatless but hearty dinner? Enter: grilled halloumi skewers. This salty, grillable cheese pairs perfectly with summer veggies like zucchini, bell peppers, and red onions. It’s satisfying, smoky, and surprisingly filling.
Ingredients:
- 1 block halloumi cheese, cut into cubes
- 1 zucchini, sliced
- 1 bell pepper, chopped
- ½ red onion, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs or oregano
- Salt and pepper to taste
- Skewers (soaked if wooden)
Instructions:
- Toss halloumi and veggies with olive oil, herbs, salt, and pepper.
- Thread onto skewers, alternating ingredients.
- Grill over medium-high heat for 2–3 minutes per side, until veggies are charred and cheese is golden.
- Serve with lemon wedges or a dollop of tzatziki.
