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A quick and easy low-carb sautéed zucchini recipe using onions, mushrooms, zucchini, and garlic, seasoned with Italian herbs and spices. Perfect as a healthy side dish that pairs well with various proteins.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 8 ounces white button mushrooms, stems trimmed and quartered
  • 3 medium zucchini, cut into bite size chunks
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: sprinkle of grated Parmesan cheese for serving

Instructions

  1. Heat the olive oil and butter in a large skillet over medium-high heat until melted and hot.
  2. Add the mushrooms and onions and cook until golden and lightly browned. Remove and plate them.
  3. If the skillet looks dry, add a splash more olive oil and return heat to medium-high.
  4. Add the zucchini chunks in a single even layer and cook until pieces develop brown color but remain crisp-tender, tossing occasionally.
  5. Lower the heat to low.
  6. Stir in the minced garlic, Italian seasoning, and red pepper flakes and mix to coat.
  7. Season with kosher salt and freshly ground black pepper to taste.
  8. Sprinkle grated Parmesan over the zucchini if using.
  9. Serve warm immediately.

Notes

Cut zucchini into chunky bite-size pieces to keep them crisp and tender, avoiding mushiness., Cook vegetables in batches to prevent overcrowding the pan; mushrooms and onions should be cooked first., Yellow squash can be used as a substitute for zucchini., Feel free to experiment with herbs such as parsley, dill, rosemary, basil, and thyme; avoid fresh oregano and marjoram due to bitterness., Adding spices like paprika, cumin, cayenne, or coriander can enhance flavor., Store leftovers in an airtight container in the fridge for up to 3-4 days and reheat gently to maintain texture., Freezing cooked zucchini may result in mushiness; consider freezing as purees for soups or sauces instead.

Nutrition

Find it online: https://margorecipes.com/sauteed-zucchini/