Home / Recipes / Gluten Free / Keto Mushroom and Zucchini Sauté
Keto Mushroom and Zucchini Sauté
⏱ Prep: 5 min🔥 Cook: 10 min⏰ Ready: 15 min
53Calories
1.7gNet Carbs
1.8gProtein
4.4gFat
How to Make It
Step 1
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
- Zucchini – 1 small
- Extra virgin olive oil – 1 tbsp
- Garlic – 1 clove
- Basil – 2 tbsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp
- Parmesan cheese, dry (grated) – 2 tbsp, grated
