36 Good Friday Recipes for a Delicious Meatless Holiday

36 Good Friday Recipes for a Delicious Meatless Holiday

25 Delicious Good Friday Recipes

As the Lenten season draws to a close, many of us are preparing for Good Friday— a day that signals the end of Lent right before Easter Sunday. In observance of this holiday, adherents of many Catholic traditions refrain from consuming meat on Fridays through Lent, which is why you may be in search of exciting Good Friday recipes. As many people gather to share meals, discovering delicious recipes becomes essential in preparing for the upcoming Easter weekend festivities. If you're seeking inspiration for inventive meatless dishes to enjoy this Friday, look no further. We've curated a collection of our top Good Friday recipes.

Scallops with Chimichurri

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup finely chopped fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. medium scallops


  1. In a bowl, whisk together olive oil, red wine vinegar, parsley, garlic, and oregano. Season to taste with salt and black pepper.
  2. Pat scallops dry and season all over with salt and black pepper.
  3. Heat a large skillet over high. Add scallops and sear until golden brown, about 2 minutes per side. Serve with chimichurri sauce.

Calamari Salad

  • 1 lb. calamari, cleaned and scored
  • 1/4 cup lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/2 red onion, thinly sliced
  • 1 tomato, diced
  • 1 cucumber, peeled and diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped peanuts
  • Watercress, to serve


  1. Bring a pot of salted water to a boil. Add calamari and cook until tender, about 1 minute. Drain and rinse under cold water.
  2. In a bowl, whisk together lime juice, fish sauce, vegetable oil, sugar, and garlic. Add calamari, onion, tomato, cucumber, and cilantro. Toss to combine.
  3. Serve on a bed of watercress and sprinkle with peanuts.

Mushroom Burgers

  • 4 portabello mushroom caps
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices Swiss cheese
  • 4 whole-grain buns


  1. In a bowl, whisk together olive oil, garlic, thyme, salt, and black pepper. Brush mixture all over mushroom caps.
  2. Heat a grill or grill pan over medium-high. Add mushroom caps and cook until tender and grill marks appear, about 4 minutes per side. Top each with a slice of Swiss cheese and cook until melted.
  3. Place mushrooms on buns and serve.

Baked Crab Cakes

  • 1 lb. lump crabmeat, drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 1 egg, beaten
  • 1/4 cup breadcrumbs
  • For the salsa:
  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 375°F. In a bowl, mix together crabmeat, mayonnaise, mustard, tarragon, parsley, salt, and black pepper. Fold in beaten egg and breadcrumbs.
  2. Shape crab mixture into 8 patties and place on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes.
  3. In another bowl, mix together mango, avocado, cilantro, lime juice, and salt to make salsa. Serve crab cakes with salsa on the side.

Gnocchi with Pesto, Tomatoes, and Mozzarella

  • 1 lb. potato gnocchi
  • 1 pint cherry tomatoes, halved
  • 1/2 cup basil pesto
  • 1/2 cup cubed mozzarella
  • 1/2 lb. green beans, trimmed and blanched


  1. Cook gnocchi according to package instructions. In a large bowl, toss together gnocchi, tomatoes, pesto, mozzarella, and green beans.
  2. Transfer to a baking dish and bake at 350°F until heated through, about 20 minutes.

Shrimp Fra Diavolo

  • 1 lb. linguine
  • 1 lb. large shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup chopped fresh parsley
  • 1 lemon, zested and juiced
  • 2 tablespoons unsalted butter


  1. Cook linguine according to package instructions. Drain, reserving 1/2 cup pasta water.
  2. In a large skillet over medium heat, cook shrimp until pink and cooked through, about 3 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, heat garlic, oregano, and red pepper flakes until fragrant, about 1 minute. Increase heat to high and add wine. Cook until reduced by half, about 5 minutes.
  4. Add reserved pasta water, parsley, lemon zest and juice, and butter. Cook until sauce thickens slightly, about 5 minutes.
  5. Add cooked linguine and shrimp to the skillet and toss to combine. Serve immediately.

Herby Stuffed Tomatoes