🥒 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:
Prep the veggies:
Wash and slice the zucchini and mushrooms. Pat dry to reduce excess moisture — this helps prevent sogginess.Heat the pan:
In a large skillet over medium heat, add olive oil or butter.Sauté the mushrooms:
Add sliced mushrooms and cook for about 5–6 minutes, stirring occasionally, until they release moisture and start to brown.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.Season:
Add salt, pepper, and thyme or Italian seasoning (if using). Taste and adjust as needed.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!)
