Low-Carb Sautéed Zucchini with Mushroom
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.
Yield: 4
Materials
- - 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.