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Keto Zucchini Mushroom Skillet - A Simple, Satisfying One-Pan Meal

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 10 ounces cremini or button mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (or ghee for dairy-free flavor)
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 2 tablespoons freshly grated Parmesan (optional but recommended)
  • 1 tablespoon chopped fresh parsley or basil, for garnish
  • 1 teaspoon lemon juice or zest (optional, for brightness)

Method
 

  1. Prep the veggies: Pat the sliced mushrooms dry with a paper towel so they sear instead of steam. Slice the zucchini into even half-moons for quick, uniform cooking.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer.
  3. Sear the mushrooms: Add mushrooms in an even layer. Cook undisturbed for 3–4 minutes until golden on one side. Stir and cook another 2–3 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.
  4. Cook the zucchini: Add the remaining 1 tablespoon of olive oil to the skillet. Add zucchini and spread it out. Cook 2–3 minutes without stirring to get some color, then toss and cook another 2 minutes until just tender.
  5. Add aromatics: Reduce heat to medium. Stir in butter, garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant.
  6. Combine: Return mushrooms to the pan. Toss everything together and season with salt and pepper. If using, add a squeeze of lemon or a little zest for brightness.
  7. Finish and serve: Sprinkle with Parmesan and fresh herbs. Taste and adjust seasoning. Serve hot as a main or side.