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Close-up of low-carb sautéed zucchini and mushrooms in a skillet with fresh herbs

Low-Carb Sautéed Zucchini with Mushrooms

A simple, delicious low-carb side dish featuring sautéed zucchini and mushrooms with garlic, herbs, and optional parmesan.

  • Total Time: 15 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale
  • 2 tbsp olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme or Italian seasoning
  • 2 medium zucchinis, sliced into half-moons
  • 8 oz mushrooms, sliced
  • Salt & pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional garnish: fresh parsley or grated Parmesan

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add mushrooms and cook 4–5 minutes until browned and moisture evaporates.
  4. Stir in zucchini, season with herbs, salt, pepper, and red pepper flakes.
  5. Sauté for 4–6 minutes until zucchini is tender-crisp.
  6. Remove from heat and garnish with parsley or Parmesan if desired. Serve hot.

Notes

  • Don’t overcrowd the pan—cook in batches if needed.
  • Use ghee or butter for a richer version.
  • Add lemon juice at the end for brightness.
  • Pairs well with grilled meat or fish.
  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Sautéed
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 3g
  • Sodium: 90mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: low carb zucchini recipe, keto vegetable side, sautéed mushrooms, healthy zucchini skillet