Here’s a simple low-carb sautéed zucchini with mushrooms that’s fast and full of flavor.
Low-Carb Sautéed Zucchini with Mushrooms (serves 2–3)
Ingredients
- 2 medium zucchini, sliced into half-moons
- 8 oz mushrooms (cremini or button), sliced
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- Optional: red pepper flakes, Italian seasoning, or fresh thyme
- Optional finish: grated Parmesan or a squeeze of lemon
Instructions
- Prep the pan
Heat olive oil or butter in a large skillet over medium-high heat. - Sauté mushrooms first
Add mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes until browned, then stir. Cook until they release moisture and start to caramelize. - Add zucchini
Toss in zucchini and cook 4–5 minutes, stirring occasionally, until just tender (don’t overcook or it’ll get soggy). - Flavor boost
Add garlic, salt, pepper, and any optional seasonings. Cook 30–60 seconds until fragrant. - Finish & serve
Remove from heat. Add Parmesan or lemon if using. Taste and adjust seasoning.
Low-carb flavor swaps
- Keto: use butter + olive oil combo
- Mediterranean: add oregano, olives, and feta
- Asian-ish: splash of soy sauce or coconut aminos + sesame oil
- Extra protein: toss in grilled chicken, shrimp, or tofu
Perfect as a side or piled onto grilled meat or fish.
Want it spicy, extra garlicky, or meal-prep friendly?