Keto Sauteed Vegetables

Elevate your low-carb meals with this vibrant and flavorful Keto Sautéed Vegetables recipe, a perfect balance of wholesome veggies and rich seasonings tailored for the keto lifestyle. Ready in just 30 minutes, this one-pan dish combines zucchini, yellow squash, broccoli, red bell pepper, mushrooms, and spinach, all cooked to tender perfection in a fragrant medley of olive oil, butter, and minced garlic. A sprinkle of Italian seasoning and a generous topping of parmesan cheese add depth, making this a versatile option whether served as a side dish or a satisfying vegetarian main course. Packed with nutrients and keto-friendly ingredients, this sautéed vegetable recipe is a delicious way to stay on track with your low-carb goals while indulging in fresh, vibrant flavors. Perfect for weeknight dinners or meal prepping, it’s the ultimate quick and healthy dish!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium-sized zucchini
• 1 medium-sized yellow squash
• 1 medium-sized red bell pepper
• 1 cup broccoli florets
• 1 cup mushrooms
• 2 cups fresh baby spinach
• 3 pieces garlic cloves
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 0.5 cup parmesan cheese

Directions

Step 1

Start by preparing all vegetables: thinly slice the zucchini and yellow squash into half-moons, cut the red bell pepper into strips, and slice the mushrooms.

Step 2

Mince the garlic cloves, and set aside.

Step 3

In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.

Step 4

Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.

Step 5

Add the zucchini, yellow squash, red bell pepper, and broccoli florets to the pan. Stir well to coat the vegetables with the oil and butter mixture.

Step 6

Sprinkle the salt, pepper, and Italian seasoning over the vegetables. Continue to sauté, stirring occasionally, for about 6-8 minutes or until the vegetables are tender but still crisp.

Step 7

Add the mushrooms to the pan and sauté for another 3 minutes.

Step 8

Finally, add the fresh baby spinach, cooking and stirring until wilted, about 2 minutes.

Step 9

Once the spinach is wilted, sprinkle the parmesan cheese over the vegetables and turn off the heat.

Step 10

Serve immediately while warm, and enjoy the perfect keto-friendly vegetable sauté as a side or main dish.

Nutrition Facts

Serving size	(911.5g)

Amount per serving	% Daily Value*
Calories	856.8

Total Fat 62.0g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 77.4mg	0%
Sodium 3744.1mg	0%
Total Carbohydrate 48.7g	0%
Dietary Fiber 11.9g	0%
Total Sugars 28.7g
Protein 32.1g	0%

Vitamin D 2.2IU	0%
Calcium 654.4mg	0%
Iron 5.4mg	0%
Potassium 2107.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 14.6%

Carbs: 22.1%