Enjoy a healthy and flavorful side dish with this Low-Carb Sautéed Zucchini with Mushroom. This simple recipe features fresh zucchini and earthy mushrooms sautéed to perfection in olive oil, enhanced by garlic and onion for added depth of flavor.
Seasoned with dried thyme and oregano, it’s a delightful complement to any meal. Optionally topped with grated Parmesan cheese and fresh parsley, this dish is not only nutritious but also quick to prepare, making it a fantastic addition to your low-carb cooking repertoire!
Ingredients:
2 medium zucchinis, sliced into half-moons
1 cup mushrooms, sliced (such as cremini or button)
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Ingredients:
Slice the zucchinis into half-moons and the mushrooms into slices. Mince the garlic and finely chop the onion.
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
Add the Zucchini:
Add the sliced zucchini to the skillet. Sprinkle with dried thyme and dried oregano. Cook, stirring occasionally, until the zucchini is tender but still slightly crisp, about 5-7 minutes. Season with salt and black pepper to taste.
Optional Parmesan:
If using, sprinkle the grated Parmesan cheese over the zucchini and mushrooms. Stir to combine and cook for another minute until the cheese melts.
Serve:
Transfer the sautéed zucchini and mushrooms to a serving dish. Garnish with chopped fresh parsley if desired. Serve hot.
