Easy and Tasty Low-Carb Sautéed Zucchini with Mushrooms: A Nutritious and Tasty Change, Savor the summer’s delicious tastes with this low-carb take on a traditional vegetable meal. A delicious mix of taste and nutrition, sautéed zucchini and mushrooms make for a filling and nutritious supper. This recipe is perfect for anyone on a low-carb diet or looking for a guilt-free side dish since each serving only contains 5g of carbohydrates.
Ingredients Easy and Tasty Low-Carb Sautéed Zucchini with Mushrooms:
- 2 large zucchini cut in a half moon
- 2 cups of sliced mushrooms
- 2 tablespoons of the olive oil
- 2 minced garlic cloves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan (optional)
- Minced fresh parsley (for garnish)
Instructions Easy and Tasty Low-Carb Sautéed Zucchini with Mushrooms:
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and cook for one minute.
- Cook the mushrooms for around five minutes, or until they begin to meld together.
- Add the herbs and zucchini slices. Add salt and black pepper for seasoning.
- The zucchini should be soft after another 7 to 10 minutes of baking, with occasional stirring.
- Over the veggies, scatter the Parmesan cheese, if using, and let it to melt.
- Before serving, garnish with fresh parsley.