Looking for a healthy, quick, and flavor-packed side dish or light meal? This Low-Carb Sautéed Zucchini with Mushroom is a fantastic go-to recipe. It’s low in carbs, high in nutrients, and absolutely delicious. The zucchini offers a tender bite, while mushrooms add a rich, earthy flavor—sautéed together with garlic, herbs, and a touch of olive oil for a perfect balance of taste and simplicity.
Whether you’re following a keto lifestyle or just trying to cut back on carbs, this dish makes clean eating satisfying and easy.
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Why You’ll Love This Recipe
Low-Carb & Keto-Friendly – Perfect for healthy, carb-conscious diets.
Quick & Easy – Ready in under 20 minutes from prep to plate.
Deliciously Simple – Big flavor with minimal ingredients.
One-Pan Recipe – Less cleanup, more convenience.
Versatile Side or Main – Serve it with protein or enjoy it solo.
Ingredients You’ll Need
- 2 medium zucchinis, sliced into half-moons
- 1½ cups cremini or white button mushrooms, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp grated Parmesan cheese (optional, for added flavor)
Tools You’ll Need
- Large non-stick skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Paper towels (to blot excess moisture from mushrooms)
Step-by-Step Instructions
Step 1: Prep the Vegetables
- Wash and dry the zucchini. Slice into ½-inch thick half-moons.
- Clean the mushrooms with a damp paper towel, then slice them evenly.
- Thinly slice the onion and mince the garlic.
Step 2: Sauté the Mushrooms & Onion
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add the mushrooms and onion. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
6. Season lightly with salt and pepper. Remove from skillet and set aside.
Step 3: Cook the Zucchini
7. In the same skillet, add the remaining 1 tbsp olive oil.
8. Add the zucchini and cook for 4-5 minutes, stirring occasionally, until lightly browned and tender but still firm.
9. Add minced garlic, Italian seasoning, and red pepper flakes (if using). Sauté for 1 more minute until fragrant.
Step 4: Combine & Finish
10. Return the mushrooms and onions to the skillet with the zucchini.
11. Toss everything together and cook for another 2-3 minutes to blend the flavors.
12. Taste and adjust seasoning with more salt and pepper if needed.
Step 5: Garnish & Serve
13. Sprinkle with freshly chopped parsley and a touch of Parmesan cheese if desired.
14. Serve immediately as a side dish or light vegetarian meal.
Tips for Perfect Sautéed Zucchini and Mushrooms
Use High Heat – Helps brown the veggies instead of steaming them.
Don’t Overcrowd the Pan – Cook in batches if needed to avoid soggy vegetables.
Dry Mushrooms Well – Excess water can prevent caramelization.
Add Garlic at the End – Prevents it from burning and turning bitter.
Customize It – Add cherry tomatoes, spinach, or a squeeze of lemon for variation.
Serving Suggestions
With Grilled Chicken – A perfect low-carb dinner plate.
Next to a Juicy Steak – Pairs well with bold proteins.
On Top of Cauliflower Rice – Makes a filling, healthy bowl.
With a Fried Egg – Add a protein punch for a delicious breakfast or brunch.
How to Store & Reheat
Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Avoid freezing as zucchini can become mushy after thawing.
Reheating:
Skillet: Reheat over medium heat for 3-4 minutes until warmed through.
Microwave: Use low power in 30-second intervals to prevent overcooking.
Frequently Asked Questions
- Can I use different mushrooms?
Yes! Try shiitake, portobello, or oyster mushrooms for a flavor twist. - Is this dish vegan?
Yes, if you skip the Parmesan cheese or use a plant-based version. - Can I meal prep this dish?
Absolutely. It reheats well and makes a great side for packed lunches. - How do I keep zucchini from getting mushy?
Cook over high heat and don’t over-stir. Keep it slightly firm for the best texture. - Can I add protein to this dish?
Yes, grilled tofu, cooked chicken, or shrimp all work wonderfully here.
Final Thoughts
This Low-Carb Sautéed Zucchini with Mushroom is the kind of simple, wholesome recipe that you’ll come back to again and again. It’s flavorful, nourishing, and super flexible—whether you’re pairing it with dinner or enjoying it as a quick, healthy lunch.
With fresh herbs, tender veggies, and a touch of garlic, it’s proof that low-carb doesn’t mean low flavor.
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 140 | Protein: 3g | Carbohydrates: 9g | Fat: 10g | Fiber: 2g | Sodium: 180mg
Low-Carb Sautéed Zucchini with Mushroom
- Total Time: 20 minutes
Description
Looking for a healthy, quick, and flavor-packed side dish or light meal? This Low-Carb Sautéed Zucchini with Mushroom is a fantastic go-to recipe. It’s low in carbs, high in nutrients, and absolutely delicious. The zucchini offers a tender bite, while mushrooms add a rich, earthy flavor—sautéed together with garlic, herbs, and a touch of olive oil for a perfect balance of taste and simplicity.
Whether you’re following a keto lifestyle or just trying to cut back on carbs, this dish makes clean eating satisfying and easy.
Ingredients
-
2 medium zucchinis, sliced into half-moons
-
1½ cups cremini or white button mushrooms, sliced
-
1 small onion, thinly sliced
-
2 cloves garlic, minced
-
2 tbsp olive oil
-
1 tsp Italian seasoning
-
¼ tsp crushed red pepper flakes (optional, for heat)
-
Salt and black pepper to taste
-
2 tbsp fresh parsley, chopped (for garnish)
-
1 tbsp grated Parmesan cheese (optional, for added flavor)
Instructions
Step 1: Prep the Vegetables
-
Wash and dry the zucchini. Slice into ½-inch thick half-moons.
-
Clean the mushrooms with a damp paper towel, then slice them evenly.
-
Thinly slice the onion and mince the garlic.
Step 2: Sauté the Mushrooms & Onion
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add the mushrooms and onion. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
6. Season lightly with salt and pepper. Remove from skillet and set aside.
Step 3: Cook the Zucchini
7. In the same skillet, add the remaining 1 tbsp olive oil.
8. Add the zucchini and cook for 4-5 minutes, stirring occasionally, until lightly browned and tender but still firm.
9. Add minced garlic, Italian seasoning, and red pepper flakes (if using). Sauté for 1 more minute until fragrant.
Step 4: Combine & Finish
10. Return the mushrooms and onions to the skillet with the zucchini.
11. Toss everything together and cook for another 2-3 minutes to blend the flavors.
12. Taste and adjust seasoning with more salt and pepper if needed.
Step 5: Garnish & Serve
13. Sprinkle with freshly chopped parsley and a touch of Parmesan cheese if desired.
14. Serve immediately as a side dish or light vegetarian meal.
Notes
Use High Heat – Helps brown the veggies instead of steaming them.
Don’t Overcrowd the Pan – Cook in batches if needed to avoid soggy vegetables.
Dry Mushrooms Well – Excess water can prevent caramelization.
Add Garlic at the End – Prevents it from burning and turning bitter.
Customize It – Add cherry tomatoes, spinach, or a squeeze of lemon for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American
