Keto Sautéed Zucchini & Mushrooms

Serves 2–3

Ingredients

• 2 medium zucchini, sliced into half-moons

• 8 oz mushrooms (button, cremini, or baby bella), sliced

• 2 tbsp olive oil or butter

• 2 cloves garlic, minced

• ½ tsp Italian seasoning or thyme

• Salt and black pepper to taste

• 2 tbsp grated parmesan (optional)

• 1 tbsp fresh parsley or basil, chopped (optional)

Instructions

• Heat olive oil or butter in a large skillet over medium-high heat.

• Add mushrooms and sauté 4–5 minutes until browned and moisture cooks off.

• Add zucchini and cook 3–4 minutes, stirring occasionally, until just tender.

• Stir in garlic, seasoning, salt, and pepper. Cook 30–60 seconds until fragrant.

• Remove from heat and sprinkle with parmesan and fresh herbs if using.

Tips for Best Results

• Do not overcrowd the pan to avoid soggy vegetables.

• Salt at the end to keep zucchini from releasing excess water.

• For deeper flavor, finish with a squeeze of lemon or a splash of balsamic vinegar (very small amount).

Variations

• Add red pepper flakes for heat.

• Stir in cooked bacon or pancetta for extra fat.

• Finish with a drizzle of garlic butter.

Approximate Macros (per serving)

• Calories: ~120

• Fat: ~9g

• Protein: ~3g

• Net Carbs: ~3–4g