This 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 zucchinis, sliced into half-moons
– 2 cups mushrooms, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– ¼ cup grated Parmesan cheese (optional)
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add the mushrooms and cook for about 5 minutes, until they begin to brown.
4. Add the zucchini slices and thyme. Season with salt and pepper.
5. Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.
6. If using, sprinkle with Parmesan cheese and let it melt over the vegetables.
7. Garnish with fresh parsley before serving.
**Tips:**
– **Add Lemon:** For a bright, fresh flavor, add a squeeze of lemon juice or a sprinkle of lemon zest before serving.
– **Herb Variations:** Use fresh thyme, basil, or oregano instead of parsley for a different flavor profile.
– **Extra Protein:** Add cooked chicken, shrimp, or tofu to make it a complete meal.
– **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Enjoy this quick, healthy, and flavorful Low-Carb Sautéed Zucchini with Mushrooms—a perfect side dish or light meal!