Garlic Butter Zucchini and Mushroom Sauté
When it comes to healthy yet satisfying side dishes, this Garlic Butter Zucchini and Mushroom Sauté is a real winner. It’s quick to prepare, bursting with earthy flavors, and pairs beautifully with just about anything – from grilled chicken and steak to pasta or rice.
Zucchini offers a light, slightly sweet taste, while mushrooms bring in that deep, umami richness. Tossed together in garlic butter with a sprinkle of fresh herbs, they become a flavorful, wholesome dish that feels indulgent yet remains low in calories.
This recipe is not only keto- and low-carb-friendly, but also gluten-free and vegetarian – making it a versatile addition to any meal plan.
📝 Ingredients (serves 3–4)
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2 medium zucchinis, sliced into rounds
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250 g (8 oz) mushrooms, sliced (button or cremini work best)
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2 tablespoons butter (or olive oil for dairy-free option)
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2 cloves garlic, minced
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½ teaspoon dried Italian herbs (or oregano/basil/thyme)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
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Grated Parmesan cheese (optional, for extra flavor)
👩🍳 Instructions
Step 1: Prep the Vegetables
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Wash and slice the zucchini into even rounds.
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Clean the mushrooms with a damp cloth (avoid soaking them) and slice them.
Step 2: Heat the Pan
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Place a large skillet over medium heat.
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Melt the butter (or heat olive oil if using).
Step 3: Sauté Garlic
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Add minced garlic and cook for about 30 seconds, stirring, until fragrant (don’t let it burn).
Step 4: Cook the Vegetables
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Add the mushrooms first, since they take longer to release moisture.
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After about 3–4 minutes, add the zucchini rounds.
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Sprinkle with salt, pepper, and Italian herbs.
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Cook for 5–7 minutes, stirring occasionally, until vegetables are tender but not mushy.
Step 5: Finish & Serve
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Remove from heat, sprinkle with fresh parsley.
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Optionally top with a light dusting of Parmesan cheese.
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Serve warm as a side or even as a light main dish.
🌟 Why You’ll Love This Dish
✔ Quick – Ready in under 15 minutes.
✔ Healthy – Packed with vitamins, fiber, and antioxidants.
✔ Low-carb – Perfect for keto and weight management.
✔ Flavorful – Garlic butter makes it irresistible.
✔ Versatile – Can be a side dish or a topping for pasta, quinoa, or even toast.
🥡 Storage Tips
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in a skillet (to maintain texture) rather than the microwave.
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Avoid freezing – zucchini can become watery.
❓ Related Questions
Q1. Can I make this vegan?
👉 Yes! Just use olive oil or vegan butter instead of regular butter and skip the Parmesan cheese.
Q2. What other vegetables can I add?
👉 Bell peppers, cherry tomatoes, or spinach work wonderfully in this sauté.
Q3. Can I use different mushrooms?
👉 Absolutely! Shiitake or portobello mushrooms add even more depth of flavor.
Q4. How do I keep zucchini from getting soggy?
👉 Cook on medium-high heat, don’t overcrowd the pan, and avoid overcooking.
Q5. Is this dish good for weight loss?
👉 Yes! Both zucchini and mushrooms are low in calories but high in fiber, making this a filling yet light dish.
✨ Final Thought:
This Garlic Butter Zucchini and Mushroom Sauté proves that simple ingredients can create big flavors. Whether served alongside your favorite protein or enjoyed as a wholesome vegetarian meal, it’s a quick, healthy, and delicious recipe you’ll want to make again and again.
