Credit for this dish goes to EASY RECIPES
Low-Carb Sautéed Zucchini with Mushrooms is a simple,
healthy dish perfect for those looking to cut carbs without sacrificing flavor.
Fresh zucchini and mushrooms are sliced and sautéed in olive oil with garlic
until tender and golden. A sprinkle of fresh herbs like parsley or thyme adds
an aromatic touch, while a dash of lemon juice or zest brightens the flavors.
This versatile side dish pairs well with any protein or can be enjoyed on its
own for a light, satisfying meal.
Ingredients:
- 2 large zucchini - sliced into half-moons
- 2 cups mushrooms - sliced
- 2 tbsp olive oil
- 2 cloves garlic - minced
- 1 tsp dried thyme
- salt and pepper to taste
- lemon juice to tase
- 1/4 cup grated Parmesan cheese - optional
- fresh parsley - chopped - for garnish
Preparation:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add the mushrooms and cook for about 5 minutes, until they begin to brown. Add the zucchini slices and thyme. Season with salt and pepper.
Cook for another 7-10 minutes, stirring occasionally, until
the zucchini is tender.
If using, sprinkle with Parmesan cheese and let it melt over the vegetables. Garnish with fresh parsley before serving.