Easy Low-Carb Sautéed Zucchini and Mushrooms

Key Ingredients & Substitutions

Zucchini: Fresh, firm zucchinis work best for this dish. If you can’t find zucchini, yellow squash is a great substitute as it has a similar texture.

Mushrooms: I usually go for cremini mushrooms because they have a richer flavor, but button mushrooms will work just fine. You can even try portobello mushrooms for a meatier option!

Garlic: Fresh garlic is ideal in this recipe for that aromatic kick. However, if you’re short on time, garlic powder can be a quick substitute—just use a teaspoon instead.

Oil: I prefer olive oil for its flavor, but avocado oil is also a good choice due to its high smoke point. Coconut oil is another option if you want a different taste.

What’s the Best Way to Sauté Veggies Without Burning Them?

Sautéing can be tricky, especially with garlic, which burns easily. Here are some tips to get perfectly sautéed zucchini and mushrooms:

• Use a non-stick skillet or well-seasoned cast iron to help prevent sticking and burning.
• Keep the heat at medium to medium-high. If things start to look too brown quickly, turn down the heat.
• Stir frequently! This helps ensure even cooking and prevents anything from sticking to the bottom.
• Don’t overcrowd the pan. If you’re making a lot, it’s better to sauté in batches so the veggies can brown nicely.

Easy Low-Carb Sautéed Zucchini and Mushrooms

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 8 oz (225g) mushrooms, sliced (e.g., cremini or button mushrooms)
• 2 cloves garlic, minced
• 2 tbsp olive oil or avocado oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp dried Italian seasoning or herbs of choice (optional)

Time Estimate:

This dish is quick to prepare! You’ll need about 10 minutes for prep and another 10 minutes for cooking, so your total time will be around 20 minutes. Perfect for a fast and healthy meal!

Instructions:

1. Heat the Oil:

Start by heating the olive oil in a large skillet over medium-high heat. Make sure the oil is hot enough before adding anything—this helps with a nice sear on the vegetables.

2. Sauté the Garlic:

Add the minced garlic to the skillet and sauté for about 30 seconds until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.

3. Cook the Mushrooms:

Now, toss in the sliced mushrooms. Cook them for about 5 minutes, stirring occasionally. You want them to brown and release their moisture, making them nice and flavorful.

4. Add the Zucchini:

Next, add the zucchini slices to the skillet. Stir them well to mix with the mushrooms and garlic.

5. Season the Veggies:

Sprinkle salt, freshly ground black pepper, and dried Italian seasoning (if using) over the veggies. This step adds a punch of flavor to your sautéed mix!

6. Final Sauté:

Continue sautéing everything for another 5–7 minutes. You want the zucchini to be tender but still slightly firm and the mushrooms nicely caramelized. Stir occasionally for even cooking.

7. Garnish and Serve:

Once done, remove the skillet from heat and sprinkle fresh chopped parsley over your sautéed veggies. This adds a lovely color and fresh flavor!

8. Enjoy!

Your delicious and healthy low-carb sautéed zucchini and mushrooms are now ready to be enjoyed! Serve them hot as a fantastic side dish or a light main. Enjoy your meal!

FAQ for Easy Low-Carb Sautéed Zucchini and Mushrooms

Can I Use Other Vegetables in This Recipe?

Absolutely! Feel free to add or substitute other vegetables like bell peppers, spinach, or cherry tomatoes. Just adjust the cooking time as needed based on the vegetables you choose.

How to Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain the texture of the veggies.

Can I Make This Recipe Ahead of Time?

While this dish is best enjoyed fresh, you can prep the sliced zucchini and mushrooms in advance. Just sauté them right before serving for the best taste and texture.

How Can I Make This Dish Vegan?

This recipe is already vegan! Just ensure that any added seasonings or oils you use are plant-based. You can even replace the olive oil with vegan butter for added richness if desired.