Low-Carb Sautéed Zucchini with Mushrooms
Description
This low-carb Mediterranean sauté brings together tender zucchini and earthy mushrooms cooked in extra-virgin olive oil with garlic and herbs. It’s quick, healthy, and naturally low in carbs, making it ideal for keto or light Mediterranean meals. Finished with fresh herbs and optional Parmesan, it’s flavorful without being heavy.
Ingredients (Serves 3–4)
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2 tbsp extra-virgin olive oil
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2 medium zucchini, sliced into half-moons
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250 g (9 oz) mushrooms, sliced (button or cremini)
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3 cloves garlic, minced
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½ tsp dried oregano or thyme
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Salt & black pepper, to taste
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½ tsp red chili flakes (optional)
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1 tbsp lemon juice
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2 tbsp fresh parsley or basil, chopped
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Grated Parmesan cheese (optional)
Instructions
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Heat the Pan
Heat olive oil in a large skillet over medium-high heat. -
Cook the Mushrooms First
Add mushrooms and sauté for 4–5 minutes until they release moisture and turn golden. -
Add Zucchini
Add zucchini slices and cook for 3–4 minutes, stirring gently, until just tender. -
Season & Flavor
Stir in garlic, oregano, salt, pepper, and chili flakes. Cook for 30–60 seconds until fragrant. -
Finish
Remove from heat. Add lemon juice and fresh herbs. Toss gently. -
Serve
Sprinkle with Parmesan if using and serve warm.
Serving Suggestions
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Alongside grilled chicken, fish, or steak
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Over cauliflower rice
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With eggs for a low-carb breakfast
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As a light vegetarian main with feta or halloumi
Q & A
Q: Is this dish keto-friendly?
A: Yes! It’s naturally low-carb and keto-approved.
Q: How do I keep zucchini from getting soggy?
A: Cook over medium-high heat and don’t overcrowd the pan.
Q: Can I add more vegetables?
A: Absolutely—bell peppers, spinach, or asparagus work well.
Q: Can I make this dairy-free?
A: Yes, just skip the Parmesan or use a dairy-free alternative.
Q: How long do leftovers last?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I meal-prep this?
A: Yes, but it’s best slightly undercooked so it reheats well.
