πͺππ₯π‘ππ‘π !!! ππππ₯ π ππ πππ₯π¦, πͺπ’π₯π πππππ‘π ππ‘ ππ¦π¦π¨π πͺππ§π ππππππ’π’π ππ π¬π’π¨ π¦ππ π§πππ¦ π£π’π¦π§ π£ππππ¦π π¦ππ¬ πππππππππ π§π’ π¦π§ππ¬ ππ‘ π§πππ¦ ππ₯π’π¨P
Low-Carb SautΓ©ed Zucchini with Mushroom
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:
Heat olive oil in a large skillet over medium heat.
Add garlic and sautΓ© for 1 minute until fragrant.
Add the mushrooms and cook for about 5 minutes, until they begin to brown.
Add the zucchini slices and thyme. Season with salt and pepper.
Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.
If using, sprinkle with Parmesan cheese and let it melt over the vegetables.
Garnish with fresh parsley before serving.
