Description
This quick and colorful Sautéed Zucchini with Mushrooms and Tomatoes is a light, flavorful veggie side dish packed with garden-fresh taste—ready in just 15 minutes!
Ingredients
Scale
- 1 small green zucchini, thinly sliced
- ¼ onion, thinly sliced
- 1 small can (4 oz) sliced mushrooms, drained
- ½ cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add sliced zucchini and onion. Sauté for 5–7 minutes, stirring occasionally, until tender and lightly browned.
- Stir in mushrooms and halved cherry tomatoes. Cook for an additional 3–4 minutes, until heated through and tomatoes are slightly softened.
- Season with salt, pepper, and garlic powder to taste. Stir to combine and remove from heat.
- Serve warm as a side dish or light main course.
Notes
- Approx. 7g net carbs per serving
- Low-calorie, vegetarian-friendly
- Tip: For added flavor, finish with a sprinkle of fresh herbs like basil or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg