Carb Sautéed Zucchini with Mushroom

Here’s a quick, low-carb, and flavorful recipe for Sautéed Zucchini with Mushrooms — a perfect side dish that’s healthy, light, and ready in 15 minutes! 🍄🥒

🥒 Low-Carb Sautéed Zucchini with Mushrooms

🧾 Ingredients:

• 2 medium zucchinis, sliced into half-moons

• 1 cup mushrooms, sliced (white, cremini, or baby bella)

• 2 tablespoons olive oil (or butter)

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Optional:

  • 1/4 teaspoon red pepper flakes (for a kick)

  • 1 teaspoon fresh thyme or Italian seasoning

  • Grated Parmesan, for topping

👩‍🍳 Instructions:

1. Prep veggies:
   Wash and slice the zucchini and mushrooms.

2. Sauté mushrooms:
   In a large skillet, heat 1 tbsp olive oil over medium-high heat.
   Add mushrooms and cook undisturbed for 3–4 minutes to let them brown, then stir and cook another 2 minutes. Remove and set aside.

3. Cook zucchini:
   In the same pan, add the remaining 1 tbsp oil, then sauté zucchini for 3–5 minutes, until just tender but not mushy.

4. Add garlic & seasoning:
   Stir in garlic, cooked mushrooms, salt, pepper, and herbs. Cook for another 1–2 minutes, until fragrant.

5. Serve warm, optionally topped with a sprinkle of Parmesan cheese or fresh parsley.

🔄 Variations:

• Add onions or bell peppers for more flavor.

• Use ghee or butter for a richer taste.

• Add lemon juice or balsamic glaze for brightness.

Would you like a keto meal version, Asian-style twist, or oven-roasted version? I’d be happy to customize it!