Low-Carb Sautéed Zucchini with Mushroom

Why You’ll Love This Recipe

It’s simple, fast, and packed with nutrients while being low in carbs. The combination of zucchini and mushrooms creates a delicious umami-rich flavor, enhanced by garlic and herbs. This dish works well as a side for protein dishes or can be enjoyed as a light vegetarian main.

Ingredients

2 large zucchinis, sliced into half-moons
2 cups mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
4. Stir in the sliced zucchini and dried thyme, seasoning with salt and pepper to taste.
5. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
6. Remove from heat and sprinkle with grated Parmesan cheese if using.
7. Garnish with chopped fresh parsley before serving.

Servings and Timing

Serves 3-4 as a side dish.
Preparation time: 5 minutes
Cooking time: 15 minutes

Variations

• Add a splash of lemon juice or zest for brightness.
• Use fresh thyme instead of dried for a more vibrant flavor.
• Incorporate chopped shallots or onions for extra sweetness.
• Substitute Parmesan with nutritional yeast for a vegan option.
• Toss in some red pepper flakes for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

FAQs

Can I use other types of mushrooms?

Yes, cremini, button, shiitake, or portobello mushrooms all work well.

Is this dish suitable for a keto diet?

Yes, it’s low in carbs and fits well into a ketogenic diet.

Can I prepare this dish ahead of time?

Yes, it reheats well and can be prepared up to 2 days in advance.

What can I serve this with?

Pairs well with grilled chicken, fish, or as part of a vegetarian meal.

Can I skip the Parmesan cheese?

Yes, Parmesan is optional and can be omitted or replaced with a vegan alternative.

How do I prevent zucchini from getting mushy?

Cook over medium heat and avoid overcrowding the pan to help zucchini retain texture.

Can I add other herbs?

Yes, basil, oregano, or rosemary complement the flavors nicely.

Can this recipe be made vegan?

Yes, simply omit the Parmesan or use a plant-based cheese substitute.

How thick should I slice the zucchini?

About ¼-inch thick half-moons work best for even cooking.

Can I freeze this dish?

It’s best enjoyed fresh, but it can be frozen. Reheat gently to avoid sogginess.

Conclusion

Low-Carb Sautéed Zucchini with Mushroom is a quick, healthy, and tasty side dish that brings fresh, savory flavors to your plate. Easy to prepare and versatile, it’s perfect for anyone looking to enjoy a nutritious, low-carb meal.

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