This easy low-carb sautéed zucchini and mushrooms dish is a delicious way to enjoy veggies! The tender zucchini and juicy mushrooms mix together perfectly with a hint of garlic.
I love making this for a quick side dish. It’s so simple! Just toss them in a pan and let them cook until golden. Perfect with anything or even on their own!
Key Ingredients & Substitutions
Zucchini: Zucchini is the star of this dish due to its mild flavor and low-carb content. You could also try using yellow squash if you want a colorful twist!
Mushrooms: Cremini mushrooms add an earthy taste, but white button mushrooms work just as well. If you’re looking for something different, try shiitake or portobello for a richer flavor.
Olive Oil or Butter: I prefer olive oil for its health benefits and flavor, but butter adds a delicious richness. You can use coconut oil for a different taste or if you’re avoiding dairy.
Garlic: Fresh garlic gives amazing flavor to this dish, but garlic powder can be used in a pinch. Just remember, use less—about 1/4 teaspoon of garlic powder equals one clove of fresh garlic.
How Do I Get the Zucchini and Mushrooms to Cook Perfectly?
Cooking zucchini and mushrooms requires a bit of attention to get them just right. The key is to ensure both cook evenly without getting mushy.
- First, make sure your skillet is hot before adding the oil or butter. This helps to sear the veggies faster.
- Sauté mushrooms first; they need a little longer to cook as they release moisture. Let them brown properly without stirring too much.
- When adding zucchini, remember they cook quicker. You want to cook them until they’re tender but still have a slight crunch.
Just keep an eye on them, and you’ll have perfectly sautéed vegetables in no time!
Easy Low-Carb Sautéed Zucchini and Mushrooms
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into half-moons
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes in total, including prep and cooking time. It’s a quick and easy dish perfect for weeknight meals or as a healthy side!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by washing your zucchinis and mushrooms. Slice the zucchinis into half-moons about 1/4 inch thick, and clean and slice the mushrooms to your liking.
2. Heat the Pan:
In a large skillet, heat the olive oil or butter over medium-high heat. This helps to create a nice sizzle when you add the veggies, which is great for flavor!
3. Sauté the Garlic:
Once the oil is hot, add the minced garlic to the skillet. Sauté it for about 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
4. Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Cook them for about 5 minutes, stirring occasionally. You want them to release their moisture and start to brown nicely.
5. Add the Zucchini:
After the mushrooms are browned, toss in the sliced zucchini. Season everything with salt and pepper. Cook while stirring occasionally for about 5-7 minutes, or until the zucchini is tender and slightly caramelized.
6. Taste and Adjust:
Give your sautéed vegetables a taste and adjust the seasoning with more salt or pepper, if necessary. Every palate is different, so make it right for you!
7. Finish with Parsley:
Remove the skillet from the heat and sprinkle with fresh chopped parsley for an extra touch of flavor and color. It makes the dish look beautiful, too!
8. Serve and Enjoy:
Serve this delightful sautéed zucchini and mushrooms warm, either as a lovely low-carb side dish or enjoy it as a light vegetarian main course. It’s healthy, tasty, and super quick to make!
This recipe is a great way to enjoy fresh vegetables and is flexible for additional seasonings or veggies if you like. Enjoy your cooking!
Frequently Asked Questions
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms work great, you can also experiment with shiitake, portobello, or even oyster mushrooms for a unique flavor twist. Just remember that different mushrooms may have slightly different cooking times!
How Can I Make This Vegan?
To make this dish vegan, simply use olive oil instead of butter. Both work equally well and will give you a delicious result without any animal products!
What Are Some Good Seasoning Alternatives?
If you want to add a little more flavor, consider tossing in some Italian herbs like oregano or thyme. You could also add a splash of soy sauce or balsamic vinegar for an extra depth of flavor, just watch the salt since these can be salty!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in a skillet over medium heat or in the microwave until heated through. You may want to add a splash of water or a drizzle of oil to keep them from drying out!
