Low-Carb Sautéed Zucchini with Mushroom
Ingredients:
3 medium zucchinis, sliced into half-moons
8 oz mushrooms, sliced (button or cremini)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Instructions:
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet, cooking for 5-6 minutes until they release their moisture and start to brown.
Stir in the sliced zucchini and season with dried thyme, salt, black pepper, and red pepper flakes (if using).
Sauté the zucchini and mushrooms together for another 5-7 minutes, until the zucchini is tender but still slightly crisp.
Remove from heat and drizzle with fresh lemon juice.
Garnish with chopped parsley before serving.
Notes:
For added flavor, sprinkle some grated Parmesan cheese on top before serving.
You can add a handful of spinach or kale for extra greens.
Serve as a side dish or a light main course with grilled chicken or fish.
Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes | Kcal: Approximately 120 per serving | Servings: 4 servings