Yield: 4 servings, each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 2 grams of protein.

INGREDIENTS 

• 1 large or 2 medium zucchini
• 8 ounces mushrooms
• 1 medium onion
• 1/2 cup olive oil
• 2 cloves garlic, crushed
• 1/2 teaspoon oregano
• Salt

INSTRUCTIONS

1. Halve the zucchini lengthways, then cut into 1-inch sections. Wipe the mushrooms clean with a damp cloth, then quarter them vertically. Halve the onion, and cut it into slices about 1/4 inch thick.
2. Heat the olive oil in a heavy skillet over medium-high heat. Add the zucchini, mushrooms, onion, and garlic, and stir-fry until the zucchini and mushrooms are just barely tender and the onion is tender-crisp (about 10 minutes).
3. Stir in the oregano, salt to taste, and serve.