Ingredients:
2 large zucchinis, sliced into half-moons
2 cups mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
The olive oil should be warmed in a large pan over medium heat.
Once aromatic, add the minced garlic and sauté it for one minute.
When the mushrooms begin to brown, add the slices and simmer for about 5 minutes.
Add the zucchini slices and dried thyme to the skillet. Season with salt and pepper.
Sauté the zucchini for a further 7 to 10 minutes, stirring now and again, until it becomes soft.
If desired, sprinkle the sautéed vegetables with grated Parmesan cheese and let it melt over the zucchini and mushrooms.
Garnish with fresh chopped parsley before serving.
Enjoy this delicious and low-carb sautéed zucchini with mushrooms!