🥒🍄 Low-Carb Sautéed Zucchini with Mushrooms
🧾 Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 1 cup mushrooms (white, cremini, or baby bella), sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1/2 tsp dried thyme or Italian seasoning
- Salt & pepper to taste
- Optional: grated Parmesan or fresh parsley for topping
🔪 Instructions:
- Prep the veggies
- Slice zucchini into half-moons and mushrooms into thin slices. Pat mushrooms dry with a paper towel to prevent sogginess.
- Sauté mushrooms
- Heat 1 tbsp olive oil or butter in a skillet over medium-high heat.
- Add mushrooms and sauté for 4–5 minutes, stirring occasionally, until browned and most of the moisture evaporates.
- Season with a pinch of salt and remove mushrooms to a plate.
- Cook zucchini
- In the same skillet, add remaining 1 tbsp oil.
- Add zucchini and sauté for about 3–4 minutes until tender but not mushy. Avoid overcrowding so they sauté, not steam.
- Combine & Flavor
- Add the garlic and thyme/Italian seasoning to the zucchini.
- Return mushrooms to the skillet and stir everything together for 1–2 minutes to blend flavors.
- Season with salt & pepper to taste.
- Finish & Serve
- Optional: Sprinkle with grated Parmesan or chopped fresh parsley.
- Serve warm as a side or over cauliflower rice or grilled protein for a full low-carb meal.
💡 Tips:
- Want more richness? Add a splash of cream or a pat of butter at the end.
- Add some red pepper flakes for a little kick.
- To make it vegan, just use olive oil and skip the cheese.