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.
Step 2
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.
Step 3
Scatter the grated parmesan over the vegetables. Remove from the heat and stir through. Serve hot with your preferred Keto mains.
Ingredients
Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 4 each