ALL RECIPES
Low-Carb Sautéed Zucchini with Mushroom Ingredients: 2 large zucchinis, sliced into half-moons 2 cups mushrooms, sliced 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme Salt and pepper to taste 1/4 cup grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) Directions: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the mushrooms and cook for about 5 minutes, until they begin to brown. Add the zucchini slices and thyme. Season with salt and pepper. Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender. If using, sprinkle with Parmesan cheese and let it melt over the vegetables. Garnish with fresh parsley before serving.
Ingredients:
2 large zucchinis, sliced into half-moons
2 cups mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the mushrooms and cook for about 5 minutes, until they begin to brown.
Add the zucchini slices and thyme. Season with salt and pepper.
Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.
If using, sprinkle with Parmesan cheese and let it melt over the vegetables.
Garnish with fresh parsley before serving.
