Low-Carb Sautéed Zucchini with Mushrooms!

🥒 Low-Carb Sautéed Zucchini with Mushrooms

Ingredients:

• 2 medium zucchinis, sliced into half-moons

• 1 cup mushrooms (cremini or white button), sliced

• 2 tablespoons olive oil or butter

• 2 cloves garlic, minced

• Salt and pepper, to taste

• ½ teaspoon dried thyme or Italian seasoning (optional)

• Fresh parsley or grated Parmesan for garnish (optional)

---

Instructions:

1. Prep the veggies:
   Wash and slice the zucchini and mushrooms. Pat dry to reduce excess moisture — this helps prevent sogginess.

2. Heat the pan:
   In a large skillet over medium heat, add olive oil or butter.

3. Sauté the mushrooms:
   Add sliced mushrooms and cook for about 5–6 minutes, stirring occasionally, until they release moisture and start to brown.

4. Add garlic and zucchini:
   Add the minced garlic and sliced zucchini to the pan. Cook for another 5–7 minutes, stirring occasionally, until zucchini is tender but still slightly crisp. Avoid overcooking — zucchini can get mushy fast.

5. Season:
   Add salt, pepper, and thyme or Italian seasoning (if using). Taste and adjust as needed.

6. Garnish and serve:
   Top with chopped parsley or grated Parmesan if desired. Serve warm.

---

🔥 Tips:

• For extra flavor, add a splash of lemon juice or a sprinkle of red pepper flakes.

• Want more protein? Add cooked chicken or tofu.

• Make it creamy by finishing with a spoon of cream cheese or heavy cream.

---

🧮 Nutrition Estimate (per serving — 2 servings total):

• Calories: ~120

• Net Carbs: ~6g

• Protein: ~3g

• Fat: ~9g

(Low-carb and keto-friendly!)