39 Delicious Low-Carb Summer Recipes

From the Recipe Creator: You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it’s so tasty you’ll want to call dibs on the leftovers! —Shirley Warren, Thiensville, Wisconsin

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

From the Recipe Creator: This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: We like trying to make "street foods" at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario

From the Recipe Creator: Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

From the Recipe Creator: After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

From the Recipe Creator: Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland

From the Recipe Creator: This super simple, deceptively delicious recipe was inspired by a seafood salad I had in the Bahamas that featured conch. I substituted crab and shrimp for the conch and liked it even more! —Cindy Heyd, Edmond, Oklahoma

From the Recipe Creator: Because avocados can brown quickly, it’s best to make this guacamole just before serving. If you have to make it a little in advance, place the avocado pits in the guacamole until ready to serve. —Heidi Main, Anchorage, AK

From the Recipe Creator: Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

From the Recipe Creator: This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California

From the Recipe Creator: I spotted this easy entree on a recipe card in my local fish market. Although my husband isn’t big on fish, he enjoys this mild-tasting tilapia. The relish adds garden-fresh flavor and pretty color to the lightly browned fillets. —Mary VanHollebeke, Wyandotte, Michigan

From the Recipe Creator: Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I plant many vegetables to use in cooking. Zucchini is among our favorites and usually grows in abundance. This zucchini stir-fry is always a hit at our house. —Deborah Elliot, Ridge Spring, South Carolina

From the Recipe Creator: There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. Plus, the sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington

From the Recipe Creator: These fresh flavors blend like a dream. It's a snap to throw the wraps together for a quick, healthy lunch. The burgers can also be served on buns if you like. —Rachelle McCalla, Atlantic, Iowa

From the Recipe Creator: Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

From the Recipe Creator: This is easy and delicious! These shrimp are great with steak. For a special occasion, you can also brush the sauce on lobster tails and grill them. —Sheryl Shenberger, Albuquerque, New Mexico

From the Recipe Creator: These baked chicken breasts are both flavorful and moist. From prep to table is 45 minutes, making this a perfect weeknight dinner dish. —Taste Recipes Test Kitchen

From the Recipe Creator: I love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California

From the Recipe Creator: Let this sensational salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. —Melissa Rogers, Tuscaloosa, Alabama

From the Recipe Creator: I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona

From the Recipe Creator: Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy Buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire

From the Recipe Creator: To bring out the crudite dip’s tangy flavor, chill it before serving. This will allow the flavors time to blend. —Taste Recipes Test Kitchen

From the Recipe Creator: This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it.—Erica Svejda, Janesville, Wisconsin

From the Recipe Creator: We all know almost everything is improved with bacon, and avocado is no exception. Since it's made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! —James Schend, Pleasant Prairie, Wisonsin

From the Recipe Creator: If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. —Dana Alexander, Lebanon, Missouri

From the Recipe Creator: I enjoyed this sensational dip at a holiday party and begged for the recipe. No others are the ones begging me! —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: I combine seven easy ingredients for these salmon patties. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. They're are also tasty with chopped green peppers added to the mixture. —Bonnie Evans, Cameron, North Carolina

From the Recipe Creator: Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. —Noelle Myers, Grand Forks, North Dakota

From the Recipe Creator: This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Dig in to Dungeness crab boiled in a special mix of spices. —Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: These Asian-style green beans are a tasty addition to any meal. The flavors of sesame oil and soy sauce work so well together! —Susan Bickta, Kutztown, Pennsylvania

From the Recipe Creator: What could be better than an entree that comes with its own creamy vegetable side? This healthy supper goes together in no time flat and makes an eye-catching presentation. —Genna Johannes, Wrightstown, Wisconsin