Ingredients:
2 medium zucchinis, sliced into thin rounds
1 cup button mushrooms, sliced
1 cup cremini mushrooms, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Ingredients:
Slice the zucchinis into thin rounds.
Slice the button and cremini mushrooms.
Mince the garlic and finely chop the onion.
Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Vegetables:
Add the sliced zucchinis and mushrooms to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender and the mushrooms have released their juices.
Stir in the dried thyme and dried oregano. Season with salt and pepper to taste.
Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
Serve:
Transfer the sautéed zucchini and mushrooms to a serving dish.
Garnish with freshly chopped parsley.
Serve with lemon wedges on the side for a burst of fresh flavor.Low-Carb Sautéed Zucchini with Mushrooms
Ingredients:
2 medium zucchinis, sliced into thin rounds
1 cup button mushrooms, sliced
1 cup cremini mushrooms, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Ingredients:
Slice the zucchinis into thin rounds.
Slice the button and cremini mushrooms.
Mince the garlic and finely chop the onion.
Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Vegetables:
Add the sliced zucchinis and mushrooms to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender and the mushrooms have released their juices.
Stir in the dried thyme and dried oregano. Season with salt and pepper to taste.
Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
Serve:
Transfer the sautéed zucchini and mushrooms to a serving dish.
Garnish with freshly chopped parsley.
Serve with lemon wedges on the side for a burst of fresh flavor.