Tender zucchini rounds and golden cremini mushrooms tossed in savory garlic butter, herbs, and a dusting of Parmesan make this Garlic Butter Sautéed Zucchini & Mushrooms a quick, low-carb favorite. Ready in under 15 minutes, it’s a healthy, flavorful side dish that pairs effortlessly with any meal!
Why You’ll Love This Recipe
15-Minute Skillet Side: Fast stove-to-plate prep using simple, healthy ingredients.
Low-Carb & Nutritious: Packed with fiber and vitamins while staying light and keto-friendly.
Garlic Herb Perfection: Sautéing at high heat caramelizes the mushrooms and gives the zucchini a tender-crisp bite.
Essential Kitchen Equipment
Large Skillet or Cast Iron Skillet: Allows the vegetables to sear without overcrowding or steaming.
Spatula or Wooden Spoon: Ideal for tossing the veggies evenly over high heat.
Ingredients
2 medium Zucchini, sliced into 1/4-inch rounds
8 oz Cremini or white button mushrooms, sliced
2 tbsp Unsalted butter (or olive oil)
3 cloves Garlic, minced
1 tbsp Fresh parsley, finely chopped
1/2 tsp Italian seasoning
2 tbsp Freshly grated Parmesan cheese (optional garnish)
Salt and fresh cracked black pepper to taste
Step-by-Step Instructions
1. Melt Butter: Heat 2 tablespoons of butter (or olive oil) in a large skillet over medium-high heat.
2. Sauté Mushrooms: Add the sliced mushrooms in a single layer. Cook without stirring for 2 to 3 minutes to allow them to brown, then toss and sauté for another 2 minutes until golden.
3. Add Zucchini & Aromatics: Add the zucchini rounds, minced garlic, and Italian seasoning to the skillet. Season with a pinch of salt and pepper.
4. Sauté to Tender-Crisp: Sauté the mixture over high heat for 4 to 5 minutes, stirring occasionally, until the zucchini is tender with a slight crunch and light golden edges.
5. Garnish & Serve: Remove from heat. Toss in fresh parsley and top with freshly grated Parmesan cheese. Serve warm immediately!
Chef’s Tips
Don’t Overcrowd the Pan: Sauté in batches if your skillet is small so the mushrooms sear instead of steaming.
Keep Zucchini Crisp: Cook over medium-high to high heat for a short duration so the zucchini browns without turning mushy.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4
Calories: ~85 kcal
Protein: 3g
Net Carbs: 4g
Fat: 6g
Frequently Asked Questions (FAQ)
Can I make this dish vegan?
Yes! Simply replace the butter with extra virgin olive oil or avocado oil, and use nutritional yeast or vegan Parmesan as a garnish.