Low Carb Stir Fry Zucchini Mushrooms Onions (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchini, sliced into half-moons
02 -
1 medium onion, thinly sliced
03 -
2 cups mushrooms, sliced (button or cremini)
→ Seasoning and Garnish
04 -
2 tablespoons olive oil
05 -
2 cloves garlic, minced
06 -
1 tablespoon soy sauce or tamari (for gluten-free)
07 -
0.5 teaspoon ground black pepper
08 -
0.25 teaspoon red pepper flakes (optional)
09 -
0.25 teaspoon salt, or to taste
10 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Slice the zucchini into half-moons, thinly slice the mushrooms and onion, and mince the garlic.
02 -
Heat a large skillet or wok over medium-high heat. Add olive oil and allow it to shimmer.
03 -
Add sliced onion to the skillet and sauté for 3–4 minutes until beginning to soften and turn translucent. Add mushrooms and cook for an additional 4–5 minutes, stirring occasionally, until mushrooms are tender and onions are caramelized.
04 -
Stir in the zucchini and minced garlic. Cook for 5–6 minutes, stirring occasionally, until the zucchini is tender yet still slightly crisp.
05 -
Incorporate soy sauce, black pepper, red pepper flakes if desired, and salt. Stir and cook for 1–2 minutes until the vegetables are evenly coated and heated through.
06 -
Remove from heat, garnish with chopped fresh parsley, and serve hot as a side or light main course.
# Notes:
01 -
For best results, stir-fry over medium-high to high heat to maintain vegetable crispness and vibrant color.
02 -
Avoid overcrowding the pan; cook in batches for optimal texture.
03 -
Add zucchini towards the end of stir-frying so it retains its firmness.
04 -
Olive oil and avocado oil are suitable for high-heat stir-frying.
05 -
Enhance the dish by adding cooked chicken, shrimp, tofu, or scrambled eggs for added protein.
06 -
Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a skillet to preserve texture.