Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly – A great option for those watching their carb intake.
- Quick & Easy – Ready in under 20 minutes with minimal ingredients.
- Versatile – Works as a side dish or a light meal on its own.
- Nutrient-Packed – Loaded with vitamins, fiber, and antioxidants.
- Deliciously Flavorful – The combination of garlic, olive oil, and sautéed vegetables creates an irresistible taste.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium zucchinis, sliced into half-moons
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
Directions
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Sauté the Garlic: Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the Zucchini: Stir in the zucchini slices, salt, black pepper, and oregano (if using). Sauté for another 5-7 minutes until the zucchini is tender but not mushy.
- Finish & Serve: Sprinkle with red pepper flakes if desired, then remove from heat and serve immediately.
Servings and Timing
- Servings: 2-3
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
Variations
- Make It Creamy: Stir in a splash of heavy cream or sprinkle with Parmesan cheese before serving.
- Add Protein: Serve with grilled chicken, shrimp, or tofu for a complete meal.
- Use Different Mushrooms: Try shiitake, portobello, or cremini for added depth of flavor.
- Make It Spicier: Add extra red pepper flakes or a dash of hot sauce.
- Add More Veggies: Toss in bell peppers, spinach, or onions for extra nutrition.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended, as zucchini can become mushy after thawing.
- Reheating: Warm in a skillet over medium heat for a few minutes or microwave for 30-60 seconds.
FAQs
Can I use butter instead of olive oil?
Yes, butter adds richness and enhances the flavor of the dish.
How do I prevent zucchini from becoming too soft?
Cook it over medium-high heat and avoid overcooking.
Can I use frozen mushrooms?
Fresh mushrooms are best, but if using frozen, thaw and drain them first to remove excess moisture.
What can I serve with this dish?
It pairs well with grilled meats, roasted fish, or as a topping for cauliflower rice.
Can I add cheese to this recipe?
Absolutely! Parmesan or feta cheese adds a delicious touch.
How do I make this dish vegan?
This dish is already vegan if using olive oil instead of butter.
What’s the best way to slice zucchini for sautéing?
Cut it into half-moon slices for even cooking and better texture.
Can I use other herbs?
Yes, basil, thyme, or rosemary would all work well in this recipe.
Is this dish good for meal prep?
Yes! It stores well in the fridge and can be reheated quickly.
How can I make this dish more filling?
Serve it with quinoa, brown rice, or a protein source like chicken or tofu.
Conclusion
Low-Carb Sautéed Zucchini with Mushrooms is a quick, easy, and flavorful dish that’s perfect for a healthy meal. Whether served as a side or a light main course, this simple recipe delivers on taste without adding extra carbs. Try it today and enjoy a delicious, nutrient-packed dish!
Low-Carb Sautéed Zucchini with Mushrooms
- Total Time: 20 minutes
- Yield: 2-3 Servings
- Diet: Gluten Free
Description
This Low-Carb Sautéed Zucchini with Mushrooms is a quick, healthy, and flavorful dish perfect for keto and low-carb diets. Fresh zucchini and mushrooms are sautéed with garlic and olive oil for a simple yet delicious side dish or light meal. Ready in under 20 minutes, this easy recipe pairs well with grilled proteins or can be enjoyed on its own!
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
Instructions
- Heat the Oil: Heat olive oil in a large skillet over medium heat.
- Sauté the Garlic: Add minced garlic and sauté for 30 seconds until fragrant.
- Cook the Mushrooms: Add sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release moisture and start to brown.
- Add the Zucchini: Stir in zucchini slices, salt, black pepper, and oregano (if using). Sauté for another 5-7 minutes until the zucchini is tender but not mushy.
- Finish & Serve: Sprinkle with red pepper flakes if desired, then remove from heat and serve immediately.
Notes
- Make It Creamy: Stir in a splash of heavy cream or sprinkle with Parmesan cheese before serving.
- Add Protein: Serve with grilled chicken, shrimp, or tofu for a complete meal.
- Use Different Mushrooms: Try shiitake, portobello, or cremini for deeper flavor.
- Make It Spicier: Add extra red pepper flakes or a dash of hot sauce.
- Add More Veggies: Toss in bell peppers, spinach, or onions for extra nutrients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
