Low-carb sautéed zucchini with mushrooms is a delightful and healthy dish that’s perfect for a quick weeknight meal or as a nutritious side dish. This recipe is not only easy to prepare but also packed with flavors and nutrients. It’s a great way to incorporate more vegetables into your diet while keeping your carbohydrate intake low. Here’s a detailed recipe to make this delicious dish.

Ingredients

2 medium zucchinis, sliced into half-moons
8 ounces mushrooms (such as cremini or button), sliced
2 tablespoons olive oil or butter
3 garlic cloves, minced
1 small onion, finely chopped
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped, for garnish

Instructions

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Step 1: Prepare the Ingredients

Slice the Zucchini:
Wash the zucchinis and cut off the ends. Slice them into half-moons about 1/4 inch thick.
Slice the Mushrooms:
Clean the mushrooms with a damp paper towel and slice them thinly.
Chop the Onion and Garlic:
Finely chop the onion and mince the garlic cloves.
Step 2: Sauté the Vegetables
Heat the Oil or Butter:
In a large skillet, heat the olive oil or butter over medium heat until hot.
Cook the Onion and Garlic:
Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the Mushrooms:
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Add the Zucchini:
Add the sliced zucchini to the skillet. Stir to combine with the mushrooms and onions. Cook for another 5-7 minutes until the zucchini is tender but still slightly crisp.
Step 3: Season and Serve
Season the Vegetables:
Sprinkle the dried thyme (or Italian seasoning), salt, and black pepper over the vegetables. Stir well to combine and cook for an additional 2 minutes to let the flavors meld.
Optional Cheese:
If desired, sprinkle grated Parmesan cheese over the vegetables and stir until it melts.
Garnish:
Remove the skillet from heat. Garnish with freshly chopped parsley.
Serve:
Serve the low-carb sautéed zucchini with mushrooms hot as a side dish or a light main course.
Tips for Perfect Sautéed Zucchini with Mushrooms
Even Slicing: Ensure the zucchini and mushrooms are sliced evenly for uniform cooking.
High Heat: Cook over medium-high heat to get a good sear on the mushrooms and zucchini without making them soggy.
Seasoning: Adjust the seasoning to your taste. Feel free to add a splash of lemon juice for extra brightness or a pinch of red pepper flakes for some heat.
Fresh Herbs: Fresh herbs like thyme, basil, or parsley can add a wonderful flavor and aroma to the dish.
Nutritional Information (per serving):
Calories: 150-180
Protein: 6g
Fat: 10g
Carbohydrates: 12g
Fiber: 4g
Sugar: 6g
Conclusion
Low-carb sautéed zucchini with mushrooms is a simple yet flavorful dish that’s perfect for any meal. It’s quick to prepare, nutritious, and incredibly versatile. Whether you’re looking for a healthy side dish or a light main course, this recipe is sure to satisfy. Enjoy the fresh and earthy flavors of zucchini and mushrooms, enhanced with garlic and herbs, in this delightful dish. Bon appétit!