Whether you’re making it as a quick side, a light lunch, or part of your weekly meal prep, this dish is comforting, nourishing, and incredibly easy to make. With just a handful of fresh ingredients and one skillet, it comes together in under 20 minutes—and it’s keto-friendly, gluten-free, and absolutely delicious.
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Why You’ll Love This Recipe
Simple & Fast – Just a few ingredients and less than 20 minutes from pan to plate.
Full of Flavor – The zucchini is perfectly tender-crisp, and the mushrooms bring deep, savory goodness.
Low-Carb & Keto Friendly – Packed with fiber and nutrients without weighing you down.
Perfectly Versatile – Serve it as a side, a light lunch, or top it with an egg or grilled protein for a full meal.
Meal Prep Friendly – Make a batch ahead of time and enjoy all week long.
Ingredients You’ll Need
For the Sautéed Zucchini and Mushrooms:
- 2 medium zucchinis, sliced into half-moons
- 1 ½ cups mushrooms (cremini or button), sliced
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ½ teaspoon Italian seasoning or dried thyme
- Optional: grated parmesan, chopped parsley, red pepper flakes
Tools You’ll Need
- Skillet or sauté pan (nonstick or cast iron works best)
- Cutting board & knife
- Wooden spoon or spatula
Step-by-Step Instructions
Step 1: Prep the Veggies
Wash the zucchini and mushrooms. Slice the zucchini into half-moons and the mushrooms into thin slices. Mince the garlic and set everything aside.
Step 2: Sauté the Mushrooms
Heat 1 tablespoon of oil or butter in your skillet over medium heat. Add the mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to brown and develop flavor. Stir occasionally and cook for another 2–3 minutes.
Step 3: Add Zucchini & Garlic
Add the zucchini slices and the remaining oil. Sauté for 5–6 minutes, stirring often, until the zucchini becomes tender with golden edges. Add garlic during the last 1–2 minutes of cooking to avoid burning.
Step 4: Season & Finish
Sprinkle in salt, pepper, and herbs. Stir to coat everything evenly. If using parmesan or parsley, sprinkle them in now for extra flavor and color.
Step 5: Serve & Enjoy
Serve hot as a side or light main dish. It’s especially tasty topped with a fried or poached egg or alongside grilled meats.
Tips for Perfect Sautéed Zucchini & Mushrooms
- Use Medium Heat – This prevents the veggies from burning and gives you beautiful caramelization.
- Don’t Crowd the Pan – Cook in batches if needed to ensure everything browns properly.
- Add Cheese Last – Parmesan or feta crumbles added at the end bring a salty, creamy bite.
- Go Fresh – Fresh garlic and herbs make a big difference in flavor.
Serving Suggestions
- With Grilled Chicken or Steak – A flavorful, low-carb pairing.
- Topped with Eggs – For a savory, veggie-packed breakfast or brunch.
- Tossed with Spiralized Zoodles – Double down on zucchini for a healthy pasta-style bowl.
- Over Cauliflower Rice – Makes a great base for meal prep bowls.
How to Store & Reheat
Storing:
Cool completely and store in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a skillet over medium heat with a splash of oil, or microwave for 1–2 minutes until heated through.
Frequently Asked Questions
Can I use other vegetables?
Yes! Bell peppers, spinach, cherry tomatoes, or asparagus would all be great additions.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs, high in fiber, and perfect for ketogenic diets.
Can I freeze this dish?
It’s best fresh or refrigerated. Freezing may alter the texture of the zucchini.
What kind of mushrooms work best?
Cremini and button mushrooms are great, but shiitake or oyster mushrooms will elevate the flavor even more.
Can I make it dairy-free?
Yes! Just skip the optional cheese or use a plant-based cheese alternative.
Quick Recipe Info
- Preparation Time: 5 minutes
- Cooking Time: 12–15 minutes
- Cuisine: Low-Carb / Keto / American
Low-Carb Sautéed Zucchini with Mushroom Recipe
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Total Time: 0 hours
- Cuisine: American
Description
Whether you’re making it as a quick side, a light lunch, or part of your weekly meal prep, this dish is comforting, nourishing, and incredibly easy to make. With just a handful of fresh ingredients and one skillet, it comes together in under 20 minutes—and it’s keto-friendly, gluten-free, and absolutely delicious.
Want low-carb recipes like this delivered straight to your inbox? Subscribe now for easy, healthy meals you’ll love.
Ingredients
For the Sautéed Zucchini and Mushrooms:
-
2 medium zucchinis, sliced into half-moons
-
1 ½ cups mushrooms (cremini or button), sliced
-
2 tablespoons olive oil or butter
-
2 cloves garlic, minced
-
Salt and black pepper, to taste
-
½ teaspoon Italian seasoning or dried thyme
-
Optional: grated parmesan, chopped parsley, red pepper flakes
Instructions
Wash the zucchini and mushrooms. Slice the zucchini into half-moons and the mushrooms into thin slices. Mince the garlic and set everything aside.
Heat 1 tablespoon of oil or butter in your skillet over medium heat. Add the mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to brown and develop flavor. Stir occasionally and cook for another 2–3 minutes.
Add the zucchini slices and the remaining oil. Sauté for 5–6 minutes, stirring often, until the zucchini becomes tender with golden edges. Add garlic during the last 1–2 minutes of cooking to avoid burning.
Sprinkle in salt, pepper, and herbs. Stir to coat everything evenly. If using parmesan or parsley, sprinkle them in now for extra flavor and color.
Serve hot as a side or light main dish. It’s especially tasty topped with a fried or poached egg or alongside grilled meats.
Notes
Use Medium Heat – This prevents the veggies from burning and gives you beautiful caramelization.
Don’t Crowd the Pan – Cook in batches if needed to ensure everything browns properly.
Add Cheese Last – Parmesan or feta crumbles added at the end bring a salty, creamy bite.
Go Fresh – Fresh garlic and herbs make a big difference in flavor.
