Description
Perfect for weeknights, low-carb diets, or anyone who wants to eat clean without sacrificing taste, this recipe is a go-to for cozy meals or meal prepping. Whether paired with grilled chicken, steak, or eaten on its own, it hits all the right notes: hearty, healthy, and downright delicious.
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Ingredients
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2 medium zucchinis, sliced into half-moons
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1 ½ cups cremini or button mushrooms, sliced
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2 tablespoons olive oil or butter
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2 cloves garlic, minced
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Salt and black pepper, to taste
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½ teaspoon Italian seasoning or thyme
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Optional: grated parmesan, chopped parsley, red chili flakes
Instructions
Step 1: Prep the Veggies
Wash and slice the zucchini and mushrooms. Mince the garlic and set everything within reach—this recipe cooks fast!
Step 2: Sauté the Mushrooms
Heat olive oil in a large skillet over medium heat. Add the mushrooms first and let them cook undisturbed for 3–4 minutes so they brown and develop flavor. Stir occasionally.
Step 3: Add Zucchini & Garlic
Once the mushrooms are golden, add zucchini and garlic. Sauté for another 5–6 minutes, stirring often until the zucchini is tender with a slight bite and the edges start to caramelize.
Step 4: Season & Finish
Sprinkle in salt, pepper, and herbs. Toss to combine. For a finishing touch, add a sprinkle of parmesan or fresh herbs if desired.
Step 5: Serve Warm
Serve immediately as a side dish or light lunch. It pairs beautifully with grilled meats or even topped with a poached egg for breakfast.
Notes
Don’t overcrowd the pan – Cook in batches if needed to get that perfect sear on the mushrooms and zucchini.
Use medium heat – Too high and the garlic will burn, too low and the veggies will steam instead of brown.
Add cheese last – If using parmesan, sprinkle at the end so it melts gently into the warm vegetables.
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Cuisine: American