Low-Carb Sautéed Zucchini with Mushrooms
A quick, healthy side dish with garlicky flavors—perfect for keto, paleo, or gluten-free diets!
Ingredients
- 2 large zucchinis, sliced into half-moons (~¼-inch thick)
- 2 cups mushrooms (cremini or white), sliced
- 2 tbsp olive oil (or avocado oil)
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional:
- ½ tsp red pepper flakes (for heat)
- 1 tbsp fresh parsley or thyme, chopped
- 1 tbsp grated Parmesan (omit for dairy-free)
Instructions
- Sauté veggies: Heat oil in a large skillet over medium-high heat. Add mushrooms and cook undisturbed for 2–3 minutes until browned. Stir and cook 2 more minutes.
- Add zucchini: Push mushrooms to one side, add zucchini in a single layer. Cook 3–4 minutes until slightly golden.
- Season: Add garlic, salt, and pepper. Toss everything together and cook 1–2 more minutes (zucchini should be tender-crisp).
- Finish: Sprinkle with herbs or Parmesan if using. Serve immediately.
Nutrition (per serving)
~90 kcal | 7g fat | 5g net carbs | 3g protein
Pair with: Grilled chicken, salmon, or as a vegetarian main with a fried egg on top! 🍳
Tips
- Avoid sogginess: Don’t overcrowd the pan—cook in batches if needed.
- Extra flavor: Deglaze with 1 tbsp lemon juice or balsamic vinegar at the end.
- Meal prep: Stores well in the fridge for 2–3 days (reheat lightly).
Want to add protein? Toss in cooked shrimp or diced tofu! 🍤
