Low-Carb Sautéed Zucchini with Mushroom Recipe

This Low-Carb Sautéed Zucchini with Mushroom recipe is a quick, healthy, and flavorful side dish you’ll want to make again and again. With tender-crisp zucchini and earthy mushrooms sautéed in garlic and herbs, it’s the perfect way to add more veggies to your plate—without the carbs. Ready in just 15 minutes, it pairs perfectly with chicken, beef, seafood, or even eggs.

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Why You’ll Love This Recipe
Low in Carbs – A light and clean side dish perfect for keto or low-carb diets.
Quick & Easy – From stovetop to table in 15 minutes.
Full of Flavor – Garlic, olive oil, and herbs bring out the natural taste of the veggies.
Versatile – Serve with breakfast, lunch, or dinner.
Meal Prep Friendly – Stores and reheats well.

Ingredients You’ll Need

• 2 medium zucchini, sliced into half-moons
• 1½ cups cremini or white mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp dried thyme (or Italian seasoning)
• Salt and black pepper, to taste
• Optional: 1 tbsp butter (for richness)
• Optional: 2 tbsp grated parmesan or nutritional yeast (for topping)
• Fresh parsley or basil, chopped (for garnish)

Tools You’ll Need

• Large skillet or sauté pan
• Wooden spoon or spatula
• Cutting board and knife
• Paper towels (to blot excess moisture)

Step-by-Step Instructions

Step 1: Prep the Vegetables

1. Wash and dry the zucchini and mushrooms.
2. Slice zucchini into half-moons and mushrooms into even slices.
3. For best results, blot mushrooms with a paper towel to remove excess moisture before cooking.

Step 2: Sauté the Mushrooms
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
5. Add the mushrooms and cook undisturbed for 2–3 minutes to get a golden edge.
6. Stir and continue cooking for another 2–3 minutes until mushrooms are browned and tender.
7. Remove mushrooms from the skillet and set aside.

Step 3: Sauté the Zucchini
8. In the same skillet, add another 1 tbsp olive oil.
9. Add zucchini slices in a single layer and let them cook for 2–3 minutes without stirring to get a slight sear.
10. Stir and cook another 2–3 minutes until tender but still slightly crisp.

Step 4: Combine and Finish
11. Return the cooked mushrooms to the skillet with the zucchini.
12. Add minced garlic, thyme (or Italian seasoning), salt, and pepper.
13. Sauté for 1–2 minutes more, stirring often until fragrant.
14. If using, stir in 1 tbsp butter for added richness or sprinkle parmesan on top.

Step 5: Serve and Garnish
15. Remove from heat and garnish with fresh parsley or basil.
16. Serve immediately as a side dish or on top of cauliflower rice, zoodles, or grilled protein.

Tips for Best Results
Don’t Overcrowd the Pan – Sauté in batches if needed to avoid steaming the vegetables.
Use High Heat – This helps get a good sear and keeps veggies from turning mushy.
Keep Zucchini Firm – Don’t overcook if you want them to stay crisp-tender.
Add Protein – Toss in cooked chicken or tofu for a quick low-carb main dish.
Boost Flavor – Add a splash of balsamic vinegar or a pinch of red pepper flakes for a kick.

Serving Suggestions
Grilled Chicken – A light, protein-packed pairing.
Baked Salmon – Complements the earthy mushroom flavor beautifully.
Omelets or Scrambled Eggs – For a savory breakfast or brunch.
Cauliflower Rice – Makes a full low-carb meal when served over a grain-free base.
Steak or Lamb – A great vegetable side for richer meats.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Freezing not recommended, as zucchini becomes mushy when thawed.

Reheating:

• Skillet: Reheat over medium heat in a pan for 3–4 minutes.
• Microwave: Heat on medium power in 30-second intervals until warm.
• Air Fryer: Reheat at 350°F for 3–4 minutes for a slightly crispy finish.

Frequently Asked Questions

1. Can I use yellow squash instead of zucchini?
   Yes! Yellow squash works perfectly in this recipe or as a mix with zucchini.
2. What other mushrooms can I use?
   Button, shiitake, or portobello mushrooms are great alternatives.
3. Can I make this recipe vegan?
   Absolutely! Just use oil instead of butter and skip the cheese or use nutritional yeast.
4. How can I make this spicier?
   Add red pepper flakes or a drizzle of chili oil for extra heat.
5. Is this recipe keto-friendly?
   Yes—it’s naturally low in carbs, with just about 5g net carbs per serving.

Final Thoughts
This Low-Carb Sautéed Zucchini with Mushroom is a go-to dish for anyone looking to eat clean without sacrificing flavor. It’s fast, fuss-free, and adaptable to just about any meal. Whether you’re trying to cut carbs, add more vegetables, or simply looking for a delicious side, this recipe is one you’ll keep coming back to.

Make it once, and you’ll want to put it on repeat!

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: American / Low-Carb

Nutritional Information (Per Serving – Serves 4):
Calories: 95 | Protein: 3g | Carbohydrates: 6g | Fat: 7g | Fiber: 2g | Sodium: 150mg

Meta Title & Description
Meta Title: Low-Carb Sautéed Zucchini with Mushroom – Quick & Healthy Side
Meta Description: Make this easy Low-Carb Sautéed Zucchini with Mushroom for a flavorful, keto-friendly side dish! Ready in 15 minutes with garlic, herbs, and healthy veggies.

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