Keto Sauteed Vegetables
Elevate your low-carb meal plan with this vibrant and flavorful Keto Sauteed Vegetables recipe, designed for health-conscious foodies and keto lovers alike! This dish features an irresistible medley of colorful veggies—zucchini, yellow squash, red bell pepper, broccoli florets, mushrooms, and fresh baby spinach—perfectly sautéed in a rich blend of olive oil and butter for a guilt-free indulgence. Enhanced with fragrant garlic, a sprinkle of Italian seasoning, and a generous topping of parmesan cheese, this nutrient-packed recipe is ready in just 30 minutes and makes a versatile side or standalone dish. Whether you’re looking for a quick keto dinner or a vegetable-loaded addition to your plate, this recipe guarantees a healthy and delicious experience with every bite.
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Recipe Information
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
Instructions
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.
Mince the garlic cloves, and set aside.
In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
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.
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.
Add the mushrooms to the pan and sauté for another 3 minutes.
Finally, add the fresh baby spinach, cooking and stirring until wilted, about 2 minutes.
Once the spinach is wilted, sprinkle the parmesan cheese over the vegetables and turn off the heat.
Serve immediately while warm, and enjoy the perfect keto-friendly vegetable sauté as a side or main dish.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 28.7 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2108 mg | 45% | |
*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.
