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.