Low-Carb Sautéed Zucchini with Mushrooms

MEAT

Ingredients:

  • 2 large zucchinis, sliced into half-moons
  • 2 cups mushrooms, sliced (use a mix of cremini, shiitake, or button mushrooms for more flavor)
  • 2 tablespoons olive oil (or a mix of olive oil and butter for richer flavor)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped (optional for extra flavor)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (adds a subtle smokiness)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional, but adds a great nutty finish)
  • 1 tablespoon lemon juice (optional, for a fresh zing)
  • Fresh parsley, chopped (for garnish)
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

Directions:

1. Sauté Aromatics:

  • Heat the olive oil (or a combination of olive oil and butter) in a large skillet over medium heat.
  • Add the minced garlic and shallot, sautéing for 1-2 minutes until they are soft and fragrant. Be careful not to burn the garlic.

2. Cook the Mushrooms:

  • Add the sliced mushrooms to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. This step is key to getting the mushrooms rich and flavorful. Season with a pinch of salt to help draw out their moisture.

3. Add the Zucchini:

  • Once the mushrooms are golden, add the zucchini slices to the skillet.
  • Sprinkle in the thyme, smoked paprika, salt, and pepper. Stir everything together and cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender but not mushy. You want the zucchini to have a little bite left.

4. Optional Finishing Touches:

  • Lemon juice: If using, drizzle the lemon juice over the vegetables for a bright, fresh kick.
  • Parmesan cheese: If you’re using Parmesan, sprinkle it over the zucchini and mushrooms. Let it melt slightly to add a creamy, nutty layer of flavor.

5. Garnish and Serve:

  • Remove from heat and garnish with freshly chopped parsley and a sprinkle of red pepper flakes if you enjoy a touch of heat.
  • Serve hot, either as a side dish or a low-carb main course.

Tips for Enhancement:

  • Boost the Protein: Add cooked chicken, shrimp, or tofu for a more filling meal.
  • Change up the Herbs: Instead of thyme, experiment with rosemary or oregano for a different herb profile.
  • Make it Creamy: Stir in a tablespoon of heavy cream or crème fraîche just before serving for an extra luxurious touch.
  • Add a Crunch: Top with toasted pine nuts or slivered almonds for a crunchy contrast.

Nutritional Info (per serving):

  • Calories: ~150
  • Carbs: ~8g (depending on serving size)
  • Protein: ~4g
  • Fat: ~10g

Conclusion:

This upgraded version of Low-Carb Sautéed Zucchini with Mushrooms is flavorful, versatile, and quick to make. The smoked paprika adds a warm, earthy depth, while the optional Parmesan and lemon juice bring balance and brightness to the dish. Whether served as a low-carb side or paired with your favorite protein, it’s a delicious, healthy meal that’s ready in under 20 minutes!

Similar Posts