Low-Carb Sautéed Zucchini with Mushroom

Here’s a recipe for Low-Carb Sautéed Zucchini with Mushrooms that is both simple and flavorful:

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1 cup mushrooms (button or cremini), sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme (or fresh if available)
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the vegetables: Wash and slice the zucchinis and mushrooms. Mince the garlic.
2. Heat the oil: In a large skillet, heat the olive oil (or butter) over medium heat.
3. Sauté the garlic: Add the minced garlic to the skillet and cook for about 30 seconds to 1 minute, until fragrant.
4. Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, until they release moisture and become golden brown.
5. Add zucchini: Stir in the sliced zucchini and cook for another 4-5 minutes. Cook until the zucchini is tender but still slightly firm.
6. Season: Sprinkle thyme, salt, and pepper to taste. Stir everything together to combine the flavors.
7. Optional step: If you like a cheesy touch, sprinkle Parmesan cheese over the vegetables and let it melt slightly.
8. Serve: Transfer the sautéed zucchini and mushrooms to a plate, garnish with fresh parsley, and enjoy your low-carb dish!

This is a perfect side dish for a light, healthy meal or can even be a main course for a vegetarian or low-carb diet.