Description
This Low-Carb Sautéed Zucchini with Mushrooms is a simple and flavorful dish ideal for keto and low-carb diets. Packed with nutrients and cooked in a blend of olive oil, garlic, thyme, and oregano, it’s the perfect light side dish or vegetarian meal that can be enjoyed with any main course.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Vegetables: Wash and slice the zucchinis and mushrooms. Mince the garlic.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Cook the Zucchini and Mushrooms: Add the sliced zucchini and mushrooms to the skillet. Sprinkle with thyme, oregano, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Serve: Garnish with fresh parsley and serve hot. This dish pairs well with grilled chicken or as a light vegetarian meal.
Notes
- Low-Carb Sautéed Zucchini with Mushrooms is an easy and quick side dish that fits perfectly into keto and low-carb diets.
- It’s versatile and pairs well with grilled meats, fish, or as a vegetarian main.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
