Low Carb Stir Fry Zucchini with Mushrooms and Onions
A quick and healthy stir-fry featuring zucchini, mushrooms, and onions, perfect for busy weeknights and meal prep, and naturally low-carb and satisfying.
Ingredients
Vegetables
- 2 medium zucchini, sliced into half-moons Slice into 1/4-inch half-moons.
- 1 medium onion, sliced Can substitute shallots for milder flavor.
- 2 cups mushrooms, sliced (button or cremini work well) Cremini mushrooms are recommended for flavor.
Flavoring
- 2 tablespoons olive oil For sautéing.
- 2 cloves garlic, minced Don't let it burn in the pan.
- 1 tablespoon soy sauce (or tamari for gluten-free) Use low-sodium soy for less salt.
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes, optional Omit for less heat.
- 1/4 teaspoon salt, adjusted to taste Taste and adjust after adding soy sauce.
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
Preparation
- Slice zucchini into 1/4-inch half-moons. Slice mushrooms and onion, and mince garlic.
Cooking
- Heat olive oil in a skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds to 1 minute.
- Add mushrooms and onions. Stir-fry for 2 to 3 minutes until mushrooms soften.
- Add zucchini. Stir-fry for 5 to 7 minutes until tender yet crisp.
- Add soy sauce, black pepper, and red pepper flakes. Toss to coat evenly.
- Finish with parsley and serve hot.
Notes
Cook and refrigerate leftovers for up to 3 days in an airtight container. Can be reheated gently in a skillet to maintain crispness. For added protein, stir in cooked chicken or tofu. For extra flavor, squeeze lemon at the end.