🥒🍄 Low-Carb Sautéed Zucchini with Mushrooms

A quick Mediterranean side dish with olive oil, garlic, herbs, and a touch of lemon.

⭐ Ingredients (Serves 3–4)

• 2 medium zucchini, sliced into half-moons

• 8 oz (225 g) mushrooms, sliced (cremini or button are great)

• 2 tbsp extra-virgin olive oil

• 3 garlic cloves, minced

• 1 small onion, thinly sliced (optional but recommended)

• ½ tsp dried oregano

• ½ tsp dried thyme or basil

• ¼ tsp paprika (optional)

• Salt & black pepper to taste

• 2 tbsp chopped fresh parsley or basil

• 1–2 tbsp fresh lemon juice

• Optional Mediterranean add-ins:

  • ¼ cup crumbled feta

  • A few kalamata olives, chopped

  • Sun-dried tomatoes, chopped

  • Pinch of red pepper flakes

🍳 Directions

1. Prep the vegetables

• Slice zucchini into even half-moons (not too thin; about ½-inch).

• Clean and slice mushrooms.

2. Sauté the vegetables

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

2. Add mushrooms. Cook until they release their moisture and start to brown (5–6 minutes).

3. Push mushrooms to the side, add remaining 1 tbsp olive oil, then add zucchini and onion.

4. Cook 4–5 minutes, letting zucchini get a light golden sear.

5. Add garlic, oregano, thyme, paprika, salt, and pepper. Cook 1 minute, stirring gently.

3. Finish with Mediterranean flavors

1. Turn off heat.

2. Stir in lemon juice and fresh parsley or basil.

3. Add optional toppings like feta, olives, or sun-dried tomatoes.

🍽️ Serving Suggestions

Pairs well with:

• Grilled chicken or fish

• Mediterranean meatballs

• Greek salad

• Cauliflower rice (for a full low-carb meal)

Can also be used as a topping for:

• Omelets

• Zoodle bowls

• Stuffed chicken breast

🌱 Tips for Best Results

• Don’t overcrowd the pan—vegetables will steam instead of brown.

• For firmer zucchini, cook less; for softer, cook a few minutes longer.

• Swap mushrooms for eggplant if you want even more Mediterranean character.