Low Carb Stir Fry Zucchini with Mushrooms and Onions

Heat olive oil in a large skillet or wok over medium-high heat.

Add the sliced onions and minced garlic, sautéing until the onions become translucent and fragrant.

Increase the heat to high and add the sliced mushrooms, cooking until they start to soften and brown, about 3-5 minutes.

Add the julienned zucchini to the pan, stirring frequently. Cook for about 4-6 minutes, or until the zucchini is tender but still retains some crispness.

Stir in the soy sauce and sesame oil, then season with salt and pepper to taste. Cook for an additional minute to combine the flavors.

Remove from heat and garnish with fresh herbs and sesame seeds if using. Serve immediately.

For those who enjoy a bit of a kick, add a tablespoon of chili sauce or a sprinkle of red pepper flakes while cooking. To make this dish even more robust, you can include bell peppers or snap peas for extra crunch and color. If you're integrating this dish into a ketogenic diet, make sure to adjust the ingredients to fit within your specific macros.