Garlic Butter Sautéed Zucchini and Mushrooms

Why This Is Strictly Keto

Two of the lowest-carb vegetables, cooked in real butter with garlic and herbs. No breading, no sauce thickeners and no sugar — just whole foods and good fat.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch half-moons
• 8 ounces cremini mushrooms, sliced
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup finely chopped yellow onion
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh lemon juice

Instructions

1. Brown the mushrooms: Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook 4 to 5 minutes without stirring much, until deeply browned.

2. Add the onion: Add the onion and cook 2 minutes more, then move the mushrooms to the side of the pan.

3. Cook the zucchini: Add the remaining butter and the zucchini and cook 4 to 5 minutes, tossing occasionally, until tender and lightly golden.

4. Add the garlic: Stir in the garlic, thyme, salt and pepper and cook 30 seconds until fragrant.

5. Finish: Remove from the heat, stir in the lemon juice and parsley, and serve immediately.

Nutritional Info (per serving, approximate)

Tips

• Cook the mushrooms first and leave them alone — crowding or stirring too often steams them instead of browning.
• Salt the zucchini at the end; salting early draws out water and makes it soggy.
• A pan large enough to keep the vegetables in a single layer gives the best color.