Description
Looking for a light yet satisfying side dish? This Low-Carb Sautéed Zucchini with Mushrooms is packed with flavor, super easy to make, and perfect for a healthy meal. The tender zucchini and savory mushrooms are cooked to perfection with garlic and herbs, making this a go-to recipe for any occasion!
Ingredients
- Zucchini (2 medium, sliced into half-moons) – Light and mildly sweet.
- Mushrooms (1 ½ cups, sliced) – Earthy and rich in umami.
- Garlic (3 cloves, minced) – Adds bold flavor.
- Olive Oil (1 tbsp) – For sautéing.
- Butter (1 tbsp, optional) – For extra richness.
- Salt & Black Pepper – To taste.
- Red Pepper Flakes (½ tsp, optional) – For a little heat.
- Fresh Parsley (2 tbsp, chopped) – For a fresh, bright finish.
Instructions
Step 1: Heat the Pan
- Heat olive oil in a large skillet over medium heat.
Step 2: Sauté the Mushrooms
2. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they release their moisture and start to brown.
Step 3: Add Zucchini & Garlic
3. Stir in the zucchini slices and cook for another 3-4 minutes until slightly tender but not mushy.
4. Add the minced garlic, salt, pepper, and red pepper flakes (if using). Stir and cook for 1 more minute.
Step 4: Finish with Butter & Parsley
5. Add butter (if using) and stir to coat the vegetables.
6. Remove from heat, sprinkle with fresh parsley, and serve warm.
Notes
- Don’t Overcook the Zucchini – It should be tender-crisp, not mushy.
- Use High Heat for Mushrooms – This helps them brown instead of steam.
- Try Different Herbs – Basil, thyme, or oregano add more depth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Healthy, Low-Carb