This Low-Carb Sautéed Zucchini with Mushroom recipe is a delicious and healthy side dish perfect for those watching their carb intake. It’s light, flavorful, and pairs well with almost any main course. Whether you’re following a low-carb diet or just looking to add more vegetables to your meals, this dish is a great choice.
Benefits:
This dish is low in carbs, high in fiber, and packed with nutrients from zucchini and mushrooms. Zucchini is a great source of vitamins C and A, while mushrooms add a rich umami flavor and are a good source of B vitamins and antioxidants. The optional Parmesan cheese adds a touch of richness and calcium, making this dish both nutritious and satisfying.
Ingredients:
- 2 large zucchinis, sliced into half-moons
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients:
- Slice the zucchinis into half-moons and slice the mushrooms.
- Mince the garlic and chop the fresh parsley if using it for garnish.
- Sauté the Garlic and Mushrooms:
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until the mushrooms begin to brown and release their juices.
- Add the Zucchini:
- Add the zucchini slices to the skillet along with the dried thyme.
- Season with salt and pepper to taste.
- Continue to cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Optional Cheese Topping:
- If you’re using Parmesan cheese, sprinkle it over the vegetables in the last minute of cooking and allow it to melt slightly.
- Serve:
- Garnish with fresh parsley before serving.
Helpful Tips:
- Cooking Time: Be mindful not to overcook the zucchini, as it can become too soft and lose its texture.
- Variations: Feel free to add other herbs such as basil or oregano for a different flavor profile.
- Cheese Alternative: If you’re avoiding dairy, you can omit the Parmesan or replace it with a dairy-free alternative.
FAQs:
1. Can I use other vegetables?
Yes, you can add or substitute other low-carb vegetables like bell peppers or spinach.
2. Can this dish be made vegan?
Yes, simply omit the Parmesan cheese or use a vegan cheese alternative.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Serving Suggestions:
This dish pairs wonderfully with grilled chicken, steak, or fish. It also works well as a topping for cauliflower rice or as a filling for low-carb wraps.
Servings:
This recipe serves 4 as a side dish.
Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information:
- Calories: Approximately 120 kcal per serving (without Parmesan)
- Carbohydrates: Approximately 6g per serving
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Recipe Card
Low-Carb Sautéed Zucchini with Mushroom
Ingredients
- – 2 large zucchinis sliced into half-moons
- – 2 cups mushrooms sliced
- – 2 tablespoons olive oil
- – 2 cloves garlic minced
- – 1 teaspoon dried thyme
- – Salt and pepper to taste
- – 1/4 cup grated Parmesan cheese optional
- – Fresh parsley chopped (for garnish)
Instructions
Prepare the Ingredients:
- – Slice the zucchinis into half-moons and slice the mushrooms.
- – Mince the garlic and chop the fresh parsley if using it for garnish.
Sauté the Garlic and Mushrooms:
- – Heat olive oil in a large skillet over medium heat.
- – Add the minced garlic and sauté for about 1 minute, until fragrant.
- – Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until the mushrooms begin to brown and release their juices.
Add the Zucchini:
- – Add the zucchini slices to the skillet along with the dried thyme.
- – Season with salt and pepper to taste.
- – Continue to cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Optional Cheese Topping:
- – If you’re using Parmesan cheese, sprinkle it over the vegetables in the last minute of cooking and allow it to melt slightly.
Serve:
- – Garnish with fresh parsley before serving.