Low-Carb Sautéed Zucchini with Mushrooms
This quick and flavorful low-carb sautéed zucchini with mushrooms is a perfect side dish or light meal. Packed with savory garlic, earthy thyme, and optional Parmesan, it’s a healthy, keto-friendly recipe that’s ready in under 20 minutes!
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 2 large zucchinis, sliced into half-moons
- 2 cups mushrooms, sliced (button, cremini, or your choice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the skillet: Warm olive oil in a large skillet over medium heat.
- Sauté garlic: Add minced garlic and cook for 1 minute until fragrant, stirring to prevent burning.
- Cook mushrooms: Add sliced mushrooms and sauté for 5 minutes, stirring occasionally, until they release moisture and turn golden brown.
- Add zucchini: Stir in zucchini slices and dried thyme. Season with salt and pepper to taste.
- Cook until tender: Sauté for 7-10 minutes, stirring occasionally, until zucchini is tender but not mushy.
- Optional cheese: Sprinkle with grated Parmesan cheese, if desired, and let it melt over the vegetables for 1-2 minutes.
- Garnish and serve: Top with fresh parsley and serve hot as a side dish or light main course.
Nutrition (per serving, without Parmesan)
- Calories: ~120 kcal
- Carbs: ~6g
- Protein: ~3g
- Fat: ~9g
Tips:
- Swap thyme for rosemary or oregano for a different flavor profile.
- Add a pinch of red pepper flakes for a spicy kick.
- Use vegan Parmesan or skip the cheese for a dairy-free version.
Enjoy this simple, delicious, and low-carb dish straight from the skillet!
