Low-Carb Sautéed Zucchini with Mushrooms

 Introduction

This light and flavorful low-carb side dish features tender zucchini and savory mushrooms sautéed with garlic, herbs, and a touch of olive oil. It’s a perfect accompaniment to grilled meats, eggs, or can stand alone as a healthy vegetarian meal. Ready in under 20 minutes, this dish is keto-friendly, gluten-free, and loaded with nutrients.

Prep Time: 10 minutes

Cook Time: 10–12 minutes

Total Time: ~20 minutes

Servings: 2–3 as a side, 1–2 as a main

 Ingredients

2 medium zucchinis, sliced into half-moons

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

2 tbsp olive oil or butter

2 cloves garlic, minced

1/2 tsp dried thyme (or Italian seasoning)

Salt and pepper to taste

Optional: 1 tbsp grated Parmesan or nutritional yeast (for topping)

Optional garnish: fresh parsley or basil

 Instructions

Prep Vegetables

Wash and slice the zucchini into half-moons (not too thin).

Clean and slice the mushrooms.

Sauté Mushrooms First

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add mushrooms and sauté 4–5 minutes, stirring occasionally, until browned and moisture evaporates.

Add Garlic and Zucchini

Push mushrooms to the side and add remaining oil.

Add minced garlic and cook for 30 seconds until fragrant.

Add zucchini and sauté 5–6 minutes, stirring occasionally, until just tender but not mushy.

Season and Finish

Season with thyme (or Italian seasoning), salt, and pepper to taste.

Optional: sprinkle with Parmesan or nutritional yeast and stir briefly.

Remove from heat and garnish with chopped parsley or basil.

 Tips & Variations

Avoid soggy zucchini: Don’t overcrowd the pan; cook in batches if needed.

Flavor boost: Add a splash of lemon juice or balsamic vinegar at the end.

Add protein: Top with a fried egg or stir in diced grilled chicken for a full meal.

Make it spicy: Add a pinch of red pepper flakes with the garlic.

 Nutrition Facts (Per Serving, approx.)