Mushroom and Zucchini Sauté

About

This quick and easy Keto recipe makes a deliciously simple veggie side. Our low carb sauté is prepared with sliced cremini mushrooms, tender zucchini, aromatic garlic, fragrant fresh basil, and tangy grated Parmesan cheese. This Keto dish makes a great weeknight side when you are short on time, perfect served with your favorite low carb mains.

Can I Use Different Mushrooms?

We have used sliced cremini mushrooms for this Keto side recipe. The mushrooms can easily be swapped for an alternative mushroom if desired. Button mushrooms, portobello mushrooms, or any other standard white mushroom will work well. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Make This Vegan?

We have added grated parmesan to our low carb recipe for additional fats and flavor. If you would like to make the recipe vegan, you can swap the parmesan for Keto-friendly vegan cheese. Alternatively, you can substitute for some nutritional yeast flakes.

Ingredients

4 each brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
1 small zucchini
1 tablespoon extra virgin olive oil
1 clove garlic
2 tablespoon basil
½ teaspoon salt, sea salt
⅛ teaspoon black pepper
2 tbsp, grated parmesan cheese, dry (grated)

Instructions

Thickly slice the mushrooms and zucchini into half-inch thick pieces. Thinly slice the garlic. Heat the olive oil in a skillet over a medium heat. Add the mushrooms, zucchini, garlic, salt, and pepper to the skillet. Stir well. Sweat gently for 5-6 minutes until tender and fragrant.
Finely chop the fresh basil. Add the basil to the skillet. Stir well and allow the basil to wilt a little. The zucchini should now be lightly golden and the mushrooms cooked through.
Scatter the grated parmesan over the vegetables. Remove from the heat and stir through. Serve hot with your preferred Keto mains.