Low-Carb Sautéed Zucchini with Mushroom

Low-Carb Sautéed Zucchini with Mushrooms is a healthy, flavorful side dish that’s quick to make and pairs well with a variety of proteins. This dish is full of vegetables, low in carbs, and packed with savory flavors from garlic, herbs, and mushrooms. It’s also gluten-free and dairy-free (unless you add cheese). Here’s a simple recipe you can whip up in no time!

Low-Carb Sautéed Zucchini with Mushrooms Recipe

Ingredients:

• 2 medium zucchinis, sliced into half-moons or rounds

• 1 cup mushrooms, sliced (button, cremini, or portobello work well)

• 2 tablespoons olive oil (or butter for extra richness)

• 2 cloves garlic, minced

• Salt and pepper to taste

• 1/2 teaspoon dried oregano (optional)

• 1/2 teaspoon dried thyme (optional)

• 1 tablespoon fresh parsley or basil, chopped (for garnish)

• A squeeze of lemon juice (optional, for a fresh finish)

Instructions:

1. Prepare the Vegetables:

• Wash and slice the zucchini into rounds or half-moons. The size of the slices will affect cooking time, so keep that in mind.

• Clean and slice the mushrooms.

2. Heat the Pan:

• Heat 2 tablespoons of olive oil (or butter) in a large skillet over medium-high heat.

3. Sauté the Mushrooms:

• Add the sliced mushrooms to the skillet and sauté them for about 5 minutes until they start to release their moisture and turn golden brown. Stir occasionally so they cook evenly.

4. Add Garlic and Zucchini:

• Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

• Then, add the zucchini slices to the pan and stir everything together. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp. If you prefer softer zucchini, you can cook it a bit longer.

5. Season the Dish:

• Season with salt, pepper, and your choice of herbs (oregano and thyme work well, but feel free to experiment with your favorite spices).

• Continue to sauté for another 2-3 minutes to let the flavors blend.

6. Finish and Serve:

• Once the zucchini is tender and the mushrooms are golden, squeeze a little fresh lemon juice over the dish (optional but adds a nice bright touch).

• Garnish with freshly chopped parsley or basil for a burst of color and freshness.

7. Serve:

• Serve the sautéed zucchini and mushrooms as a side dish to your favorite protein like grilled chicken, steak, or fish. It’s also great with a low-carb pasta or salad.

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Tips:

• Add Protein: You can turn this into a full meal by adding some cooked chicken, shrimp, or even a sprinkle of grated Parmesan cheese (if not dairy-free).

• For Extra Flavor: Add a pinch of red pepper flakes if you like a little heat, or sprinkle some grated Parmesan or goat cheese over the top for extra creaminess (if you’re not strictly low-carb).

• Mushroom Variations: You can experiment with different types of mushrooms, like shiitake or oyster mushrooms, for a more earthy flavor.

This Low-Carb Sautéed Zucchini with Mushrooms is a simple, light, and nutritious dish that’s perfect for those following a low-carb or keto diet. The zucchini absorbs the flavors of garlic and herbs, while the mushrooms add umami and depth. Let me know how it turns out or if you want more variations!