Title: Zucchini and Mushroom Stir-Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
1 medium zucchini, sliced into half-moons
8 oz fresh mushrooms, sliced (button or cremini)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce (low-sodium)
Salt and pepper to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley for garnish 
Instructions:
1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Add the sliced mushrooms to the skillet. Cook for about 4 minutes, stirring occasionally, until they begin to soften and release their moisture.
4. Add the sliced zucchini to the skillet. Stir well and continue to cook for another 3 to 5 minutes until the zucchini is tender but still crisp.
5. Stir in the soy sauce, thyme, salt, and pepper, adjusting the seasoning to your preference. Cook for an additional minute to meld the flavors.
6. Remove the skillet from the heat and transfer the stir-fry to a serving dish.
7. Garnish with chopped fresh parsley before serving.
This dish is rich in vegetables, low in carbs, and provides a satisfying meal option for a diabetic-friendly lunch. Enjoy!
