This easy low-carb sautéed zucchini and mushrooms dish is packed with flavor! Bright green zucchini and hearty mushrooms come together for a simple and tasty side.
It’s perfect for those busy nights when you want a quick and healthy option. Plus, it cooks up in no time—so you can enjoy more of your evening munching on these delicious veggies!
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are ideal because they hold their shape when cooked. If zucchini isn’t available, yellow squash works well too. Just slice them similarly for even cooking!
Mushrooms: I recommend using cremini or white mushrooms for their rich flavor. If you want a more unique taste, try shiitake or portobello mushrooms, but keep in mind their cooking times may vary.
Olive Oil or Butter: Both add flavor, but if you’re looking for a lighter option, use olive oil. For a richer taste, butter is great. Ghee or coconut oil are good alternatives if you’re dairy-free!
Garlic: Fresh garlic adds a wonderful aroma. If you don’t have fresh garlic, a pinch of garlic powder will work, but fresh is always best for that punchy flavor!
How Can I Keep My Zucchini from Getting Mushy?
To ensure your zucchini remains slightly firm and not mushy, follow these steps:
- Slice zucchini evenly so they cook at the same rate.
- Don’t overcrowd the skillet; this helps them brown instead of steaming.
- Cook the mushrooms until they release their moisture, then add the zucchini to avoid overcooking.
- Keep an eye on the zucchini, sautéing just until tender—about 5-7 minutes should do it!
If you follow these tips, you’ll have a perfectly sautéed dish that’s both delicious and healthy. Enjoy your cooking experience!
Easy Low-Carb Sautéed Zucchini and Mushrooms
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) cremini or white mushrooms, sliced
Cooking Essentials:
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp dried thyme or Italian seasoning (optional)
Seasonings:
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and cook. It’s a quick and easy side dish that complements many meals, and it’s ready before you know it!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by washing the zucchinis under cold water. Slice them into half-moon shapes, about 1/4 inch thick. Next, clean the mushrooms by wiping them with a paper towel, then slice them as well. Having everything prepped makes cooking so much easier!
2. Heat Up the Pan:
In a large skillet, heat the olive oil or butter over medium heat. Once it’s nice and hot, you’re ready to add the garlic!
3. Sauté the Garlic:
Add the minced garlic to the skillet and sauté for about 30 seconds. Keep an eye on it to prevent burning—you’re looking for that lovely, fragrant aroma.
4. Cook the Mushrooms:
Throw in the sliced mushrooms next and let them cook for 4-5 minutes, stirring occasionally. You’ll know they’re ready when they release their moisture and begin to turn golden brown.
5. Add the Zucchini:
Now it’s time to mix in the zucchini slices! Sprinkle them with salt, black pepper, and any dried thyme or Italian seasoning you like. Give everything a good stir.
6. Sauté to Perfection:
Continue to sauté the mixture for another 5-7 minutes. You want the zucchini to become tender but still a bit firm. This way, they won’t lose their delicious crunch!
7. Taste and Adjust:
Once the veggies are cooked, taste your dish. You can adjust the seasoning by adding more salt or pepper if needed.
8. Garnish and Serve:
Remove the pan from heat and sprinkle your sautéed dish with fresh chopped parsley for a pop of color. Serve warm as a delightful side dish that’s both healthy and low in carbs!
Enjoy your quick, flavorful, and healthy low-carb sautéed zucchini and mushrooms!
FAQ for Easy Low-Carb Sautéed Zucchini and Mushrooms
Can I Substitute Other Vegetables in This Recipe?
Absolutely! While zucchini and mushrooms create a delicious combination, you can substitute other vegetables such as bell peppers, asparagus, or even spinach. Just keep in mind that cooking times may vary depending on the vegetables you choose.
What Can I Use Instead of Olive Oil or Butter?
If you’re looking for alternatives, avocado oil or coconut oil can also work well. Ghee is another great option for those who prefer a buttery flavor without the dairy. Use whatever oil fits your dietary needs!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through. Reheating in the skillet helps retain some of the texture!
Can I Use Pre-Sliced Vegetables?
Sure! If you’re short on time, using pre-sliced zucchini and mushrooms is perfectly fine. Just make sure to check the freshness and use them before their expiration date for the best flavor!
