Low-Carb Sautéed Zucchini with Mushroom
This Low-Carb Sautéed Zucchini with Mushroom is a quick, flavorful, and nutrient-packed side dish. Tender zucchini and earthy mushrooms sautéed with garlic and thyme, finished with Parmesan and fresh parsley, create a healthy, satisfying low-carb option perfect alongside any main dish or as a light vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 3-4
- Category: Side Dish, Vegetarian
- Method: Sautéing
- Cuisine: American, Low-Carb
- Diet: Low Calorie
Ingredients
2 large zucchinis, sliced into half-moons (about ¼-inch thick)
2 cups mushrooms, sliced (cremini, button, shiitake, or portobello)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme (or fresh thyme)
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add minced garlic and sauté for 30 seconds until fragrant.
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Add mushrooms and cook for 5-7 minutes until they release moisture and begin to brown.
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Stir in zucchini and thyme; season with salt and pepper.
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Cook another 5-7 minutes, stirring occasionally, until zucchini is tender but slightly crisp.
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Remove from heat and sprinkle with Parmesan cheese if desired.
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Garnish with fresh parsley before serving.
Notes
Add lemon juice or zest for brightness.
Use fresh thyme instead of dried for more flavor.
Add shallots or onions for extra sweetness.
Replace Parmesan with nutritional yeast for vegan option.
Add red pepper flakes for spice.
Avoid overcrowding pan to prevent mushy zucchini.
