Description
Looking for a quick and healthy side dish that’s full of flavor and low in carbs? This Low-Carb Sautéed Zucchini with Mushroom is the perfect option. Lightly caramelized zucchini and tender mushrooms are sautéed with garlic, herbs, and a splash of lemon for a fresh, savory addition to any meal. It’s ready in minutes, pairs with just about anything, and is totally guilt-free.
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Ingredients
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2 medium zucchini, sliced into half-moons
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8 oz mushrooms (white button or cremini), sliced
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2 tbsp olive oil or butter
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3 cloves garlic, minced
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½ tsp salt (or to taste)
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¼ tsp black pepper
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½ tsp Italian seasoning
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Juice of ½ lemon (optional, for brightness)
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2 tbsp chopped fresh parsley (optional for garnish)
- Grated Parmesan cheese (optional topping)
Instructions
Step 1: Prepare the Ingredients
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Wash and slice the zucchini into half-moons.
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Clean and slice mushrooms evenly for uniform cooking.
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Mince the garlic and chop parsley, if using.
Step 2: Sauté the Vegetables
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Heat olive oil or butter in a large skillet over medium heat.
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Add mushrooms and cook for 4–5 minutes until browned and tender.
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Add garlic and cook for 30 seconds until fragrant.
Step 3: Add Zucchini and Seasonings
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Stir in the zucchini, salt, pepper, and Italian seasoning.
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Cook for 5–7 minutes, stirring occasionally, until zucchini is just tender (don’t overcook).
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Add lemon juice and toss well to combine.
Step 4: Garnish and Serve
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Remove from heat and garnish with chopped parsley and Parmesan if desired.
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Serve hot as a side or topping for proteins.
Notes
Cook Mushrooms First – They need more time to release moisture and brown.
Don’t Overcrowd the Pan – Use a wide skillet for even cooking and browning.
Use Medium Heat – Too high and your garlic will burn; too low and veggies will steam.
Finish with Lemon – Brightens the flavor without adding carbs.
Add a Pinch of Chili Flakes – For a light heat kick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: American