Low-Carb Sautéed Zucchini with Mushrooms
Ingredients:
2 medium zucchinis, sliced into rounds or half-moons (depending on preference)
8 oz mushrooms (such as cremini or white mushrooms), sliced
2 tablespoons olive oil (or butter for extra flavor)
2 cloves garlic, minced
1/4 teaspoon dried oregano (or Italian seasoning)
Salt and pepper, to taste
1/2 teaspoon fresh lemon juice (optional, for brightness)
Fresh parsley or basil, chopped (for garnish)
Grated Parmesan cheese (optional, for topping)
Instructions:
Prepare the Vegetables:

Wash and slice the zucchini into rounds or half-moons, depending on your preference. Slice the mushrooms.
Sauté the Garlic:

In a large skillet, heat the olive oil (or butter) over medium heat.
Add the minced garlic and sauté for 30 seconds, until fragrant. Be careful not to burn it.
Cook the Mushrooms:

Add the sliced mushrooms to the skillet. Sauté for about 4-5 minutes, stirring occasionally, until they start to release their moisture and turn golden brown.
Add the Zucchini:

Add the sliced zucchini to the skillet. Stir to combine with the mushrooms.
Season with salt, pepper, and oregano (or Italian seasoning). Continue to cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Finishing Touches:

Once the zucchini is cooked to your liking, squeeze a little fresh lemon juice over the vegetables for added brightness (optional).
Taste and adjust the seasoning, if needed.
Serve:

Garnish with freshly chopped parsley or basil, and top with grated Parmesan cheese if desired.
Serve hot as a side dish or light main course.