Low-carb Sauteed Zucchini With Mushroom Delicious
This delicious low-carb sautéed zucchini with mushrooms is a quick and healthy dish, perfect to serve as a side or a light main course. It's packed with flavor and very easy to prepare, making it a great addition to your meal rotation.
Equipment
- 1 large skillet
- 1 cutting board
- 1 spatula
- 1 measuring cups and spoons
Ingredients
- 4 medium zucchinis About 1.5 pounds total.
- 8 ounces fresh mushrooms Button or cremini.
- 2 tablespoons olive oil
- 2 cloves garlic Minced.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes Optional, for spice.
- 1 tablespoon fresh parsley Chopped, for garnish.
Instructions
- Wash and dry the zucchinis. Cut off the ends and slice them into half-moons about ¼ inch thick.
- Clean the mushrooms with a damp cloth and slice them thinly.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, but not browned.
- Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they start to brown and release their moisture.
- Add the sliced zucchini to the skillet along with the salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender but still retains a slight crunch.
- Remove from heat and garnish with fresh parsley before serving.
Notes
This dish can be made vegan by ensuring the ingredients are all plant-based.
Feel free to add additional vegetables like bell peppers or onions for more variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet or microwave before serving.