Easy Vegetarian Keto Recipe - Creamy Mushroom Zucchini | Low Carb High Fat Recipe

Slice zucchini into half-moons and mushrooms into quarters.

Heat olive oil in a large skillet over medium heat until shimmering.

Add sliced onion and cook until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add mushrooms and cook until browned, about 5-7 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Pour in chicken broth and bring to a simmer.

Add heavy cream and stir to combine.

Reduce heat to low and let simmer until slightly thickened, about 5 minutes.

Add zucchini and thyme, cooking until zucchini is tender, about 5-7 minutes.

Stir in lemon juice and adjust seasoning if necessary.

Remove from heat and mix in grated parmesan cheese until melted.

Garnish with chopped parsley before serving.

Spice Level:

Dietary

Allergens