This Low-Carb Sautéed Zucchini with Mushroom is a simple, healthy, and delicious side dish that’s perfect for any meal. With tender zucchini and savory mushrooms cooked in garlic and herbs, this dish is light, flavorful, and takes just minutes to prepare. It’s low-carb, gluten-free, and packed with nutrients, making it a fantastic option for those looking for a quick, healthy addition to their menu.
Why You’ll Love This Sautéed Zucchini with Mushroom Recipe
- Quick and Easy: Ready in just 15 minutes, this dish is perfect for busy weeknights.
- Low-Carb and Healthy: With just a few fresh ingredients, this dish is low in carbs but full of flavor and nutrients.
- Versatile: Enjoy it as a side dish, light main course, or as part of a meal prep.
Ingredients for Low-Carb Sautéed Zucchini with Mushroom
- 2 medium zucchini, sliced into half-moons
- 1 cup mushrooms, sliced (use your favorite variety: button, cremini, or portobello)
- 2 tablespoons olive oil or butter
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Grated Parmesan (optional, for serving)
Tools You’ll Need
- Large skillet or frying pan
- Spatula or wooden spoon
- Knife for chopping
How to Make Low-Carb Sautéed Zucchini with Mushroom
Step 1: Prepare the Vegetables
- Slice the zucchini into half-moons and the mushrooms into thin slices. Set aside.
Step 2: Cook the Vegetables
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to release their moisture and turn golden.
- Add the zucchini slices to the skillet and sauté for another 4-5 minutes, until the zucchini is tender but still has a slight bite.
- Stir in the garlic and cook for 1 minute until fragrant.
Step 3: Season and Serve
- Season the vegetables with thyme, salt, and pepper, stirring to coat everything evenly.
- Remove from heat and garnish with fresh parsley and grated Parmesan, if desired.
Serving Suggestions
- Serve this dish as a side to grilled chicken, steak, or fish.
- For a vegetarian option, enjoy it with a poached egg or over a bed of cauliflower rice for a low-carb meal.
Tips for the Best Sautéed Zucchini with Mushroom
- Don’t Overcook the Zucchini: Zucchini cooks quickly, so keep an eye on it to prevent it from becoming too soft.
- Use Fresh Garlic: Fresh garlic adds the best flavor. Avoid garlic powder for this recipe, as it won’t deliver the same aromatic punch.
- Add a Squeeze of Lemon: A bit of fresh lemon juice at the end of cooking can brighten the dish and enhance the flavors.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat for a few minutes or microwave in short bursts.
Frequently Asked Questions (FAQ)
Q1: Can I add other vegetables to this dish?
A: Absolutely! Bell peppers, onions, or cherry tomatoes would be great additions to this sauté.
Q2: Can I make this dish vegan?
A: Yes! Simply use olive oil instead of butter and skip the Parmesan, or use a plant-based cheese alternative.
Q3: What type of mushrooms work best for this recipe?
A: Cremini or button mushrooms are commonly used, but you can experiment with shiitake or portobello mushrooms for a deeper flavor.
Conclusion: A Delicious, Healthy Side Dish!
This Low-Carb Sautéed Zucchini with Mushroom is a quick and easy dish that pairs perfectly with a variety of meals. With simple ingredients and a short cooking time, it’s an effortless way to add more veggies to your diet without sacrificing flavor. Whether you’re following a low-carb plan or just looking for a healthy side, this dish is a must-try!
Nutritional Information (per serving)
Calories: 120
Protein: 3g
Carbohydrates: 8g
Fat: 9g
Fiber: 2g
Enjoy this wholesome, flavorful vegetable dish!
