Description

If you’re looking for a flavorful, nutritious side dish or light main course that fits into a low-carb lifestyle, this Low-Carb Sautéed Zucchini with Mushroom recipe is exactly what you need. It’s quick, easy, and bursting with savory, garlicky goodness. With tender zucchini and earthy mushrooms sautéed to perfection, this dish is as satisfying as it is healthy.

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Ingredients

Scale

For the Sautéed Zucchini & Mushroom:

1 tbsp olive oil (or avocado oil)
2 cloves garlic, minced
1 small onion, thinly sliced
2 medium zucchinis, sliced into half-moons
1½ cups cremini or white mushrooms, sliced
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
½ tsp dried oregano or Italian seasoning
1 tbsp soy sauce or coconut aminos (for umami depth)
1 tbsp lemon juice (for brightness)

For Garnish & Serving:

2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese (optional)
Lemon wedges on the side
Serve with grilled chicken, tofu, or a fried egg on top (optional)

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Instructions

Step 1: Prepare the Vegetables
Wash and dry the zucchinis and mushrooms.
Slice the zucchinis into half-moons and the mushrooms into thin slices.
Thinly slice the onion and mince the garlic.

Step 2: Sauté the Aromatics
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the minced garlic and sliced onion.
Cook for 2-3 minutes until the onion softens and the garlic becomes fragrant.

Step 3: Cook the Mushrooms
Add the sliced mushrooms to the skillet.
Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 4: Add the Zucchini
Stir in the sliced zucchini.
Season with salt, pepper, red pepper flakes, and oregano.
Continue cooking for another 5-6 minutes, stirring often, until the zucchini is tender but not mushy.

Step 5: Finish & Serve
Drizzle soy sauce (or coconut aminos) and lemon juice over the sautéed vegetables.
Stir well and let cook for another 1-2 minutes.
Remove from heat and garnish with chopped parsley and grated Parmesan, if using.
Serve hot, with a wedge of lemon on the side.

Notes

Don’t Overcrowd the Pan – If your skillet is small, sauté in batches to avoid steaming the veggies.
Use Medium-High Heat – This helps to brown the mushrooms and keep the zucchini firm.
Add Zucchini Later – Zucchini cooks faster than mushrooms, so add it after to keep the texture right.
Taste as You Go – Adjust salt, pepper, and lemon juice to suit your taste.

Prep Time: 5 minutes
Cook Time: 10 minutes
Cuisine: American