Low-Carb Sautéed Zucchini with Mushroom

Here’s a Low-Carb Sautéed Zucchini with Mushrooms recipe — simple, healthy, and full of flavor. Great as a side dish or even a light main!

Low-Carb Sautéed Zucchini with Mushrooms

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 1 cup mushrooms, sliced (white, cremini, or baby bella)
• 2 cloves garlic, minced
• 1–2 tbsp olive oil or butter
• Salt and pepper, to taste
• Optional: 1/4 tsp dried thyme, basil, or Italian seasoning
• Optional garnish: grated Parmesan, chopped parsley, or a squeeze of lemon juice

Instructions:

1. Prep the vegetables:
   • Slice zucchini and mushrooms to a similar thickness for even cooking.
   • Mince garlic.
2. Sauté mushrooms:
   • Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
   • Add mushrooms and cook undisturbed for 3–4 minutes to allow them to brown. Stir and continue cooking for another 2–3 minutes until softened.
3. Add zucchini & garlic:
   • Add the zucchini and garlic to the skillet. Sauté for 4–6 minutes, stirring occasionally, until zucchini is tender but not mushy. Avoid overcooking to maintain texture.
4. Season & finish:
   • Season with salt, pepper, and herbs (if using).
   • Taste and adjust seasoning. Add a little lemon juice or grated Parmesan if desired.
5. Serve hot.
   • Great on its own, or pair with grilled meat, eggs, or cauliflower rice.

Nutrition Tip (per serving, approx.):

• Net carbs: ~4–5g
• Calories: ~80–120 (depends on oil/butter used)