Whether you're looking to eliminate carbs, or just looking for something lighter for dinner tonight, these dishes put a low-carb twist on your favorite comfort foods. The best part is, you won't miss the bread, the noodles, or the tortillas at all, as these recipes are packed with a ton of flavor and substance. Check out our 10 favorites below!
Zucchini Lasagna With Spicy Turkey Meat Sauce
This lasagna layers zucchini "noodles" with a spicy tomato turkey sauce, mozzarella, and ricotta cheese.
Find the recipe at: Ambitious Kitchen
Cauliflower Fried Rice
Crumbled cauliflower is used in place of rice in this dish featuring peas, carrots, and soy sauce.
Find the recipe at: Iowa Girl Eats
Spaghetti Squash Carbonara
Spaghetti squash is mixed with parmesan cheese, chicken broth, bacon, and freshly cracked pepper in this low-carb version of the pasta classic.
Find the recipe at: Hugs And Cookies XOXO
Low Carb Burgers
These low-carb burgers are loaded with all your favorite burger ingredients like tomato, avocado, onion, tomato, and mayo and mustard, but replace a bun with crisp lettuce.
Find the recipe at: The Pioneer Woman
Roasted eggplant slices replace the crust in these mozzarella, tomato, and basil pizzas.
Find the recipe at: Popsugar
Crockpot Cauliflower And Cheese
This creamy, cheesy cauliflower dish can be made right in a crockpot.
Find the recipe at: Spicy Southern Kitchen
Turkey Taco Lettuce Wraps
Crisp romaine lettuce replaces traditional taco shells in these zesty turkey tacos.
Find the recipe at: Cooking Classy
Sriracha Chicken Tenders
These mouthwatering, spicy chicken strips are coated in a blend of parmesan and pork rinds and baked to golden perfection.
Find the recipe at: Butter Is Not A Carb
A perfectly cooked egg is inside of these delicious sausage and parmesan bites.
Find the recipe at: I Breathe I'm Hungry
Asian Fried Zucchini Noodles
Strands of zucchini, eggs, soy, and sesame are stir fried together in this delicious and simple low-carb dish.
Find the recipe at: Oh, The Things We'll MakeThis post was originally published on Nicko's Kitchen