This Easy Low Carb Garlic Butter Zucchini and Squash is a tasty side dish! The fresh veggies are cooked in rich garlic butter, making them super flavorful and fun to eat!
If you’re looking for a quick meal booster, this dish is perfect. I love how it comes together in no time and is so good with everything—I might just eat it by itself! 🧄🥒
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! I love using medium-sized zucchinis because they have a nice balance of sweetness and texture. If you can’t find zucchini, try using eggplant or cucumber as a substitute, but keep in mind their flavors will differ.
Yellow Squash: Yellow squash adds a lovely color and a slightly different texture. If it’s unavailable, you can use more zucchini or summer squash. For a twist, consider using bell peppers for a pop of color and flavor.
Butter: Unsalted butter is great for controlling saltiness. If you’re dairy-free, try using olive oil or coconut oil. They both work perfectly and impart great flavors.
Garlic: Fresh garlic is best for this recipe, as it adds a robust flavor. If you’re in a pinch, garlic powder can work, but I suggest using about 1 teaspoon instead of fresh, as it’s more concentrated.
Parsley: Fresh parsley gives a nice finishing touch and color. If it’s not on hand, you could use basil, cilantro, or even omit it altogether. The dish will still be delicious!
How Do You Get the Veggies Tender But Not Mushy?
Cooking zucchini and squash just right can be tricky! To keep them tender and avoid mushiness, follow these tips:
- Cut the vegetables into even-sized pieces for uniform cooking.
- Cook on medium heat—too high, and they’ll brown too quickly without cooking through!
- Stir occasionally to allow even cooking and to prevent sticking.
- Keep an eye on them; 8-10 minutes should give a tender bite without losing their structure.
- If you like a bit of crunch, test for doneness a minute or two before the time is up. Aim for slight browning on the edges for that perfect texture!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchinis, chopped into bite-sized pieces
- 2 medium yellow squashes, chopped into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delightful dish takes about 10 minutes of prep time and roughly 10 minutes of cooking time, so you can have it ready in just about 20 minutes! It’s perfect for a quick weeknight dinner or as a side dish for your special gatherings.
Step-by-Step Instructions:
1. Prepare Your Veggies:
Start by rinsing the zucchinis and yellow squashes under cool running water. After they are clean, chop them into evenly sized bite-sized pieces. This helps them cook evenly!
2. Melt the Butter:
In a large skillet, add the 3 tablespoons of unsalted butter and place it over medium heat. Allow the butter to melt until it begins to foam—this will create a nice base for your garlic and vegetables!
3. Add the Garlic:
Once the butter is bubbling, add the 3 cloves of minced garlic to the skillet. Stir frequently for about 1 minute, just until your kitchen fills with that delicious garlic aroma. Be careful not to let it brown, as that can make it taste bitter.
4. Cook the Zucchini and Squash:
Now it’s time to add the chopped zucchini and squash to the skillet. Give them a good stir to make sure they’re all coated with that yummy garlic butter. Cook for about 8-10 minutes, stirring occasionally. You want them to be tender and have a lovely golden edge.
5. Season and Serve:
Season the veggies with salt and black pepper to taste. Give them one last stir and remove the skillet from heat. If you’re using fresh parsley, sprinkle it over the top for a lovely touch and extra flavor. Serve warm and enjoy your delicious and healthy side dish!
This simple garlic butter sauté turns zucchinis and yellow squashes into a flavorful, low-carb side dish that’s perfect for any meal. Enjoy!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Other Vegetables in This Recipe?
Absolutely! While zucchini and yellow squash are wonderful, you can also include other vegetables like bell peppers, asparagus, or mushrooms. Just keep in mind that cooking times may vary based on the type of vegetable you choose.
How Can I Make This Recipe Dairy-Free?
If you want to make this dish dairy-free, simply substitute the unsalted butter with olive oil or coconut oil. Both options will add a delightful flavor and keep your dish rich and satisfying!
Can I Prepare This Dish in Advance?
You can chop the vegetables and prepare the garlic butter mixture ahead of time! Just store the prepped items separately in the refrigerator and cook them together when you’re ready to serve for the freshest taste.
What’s the Best Way to Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate them. They’ll keep well for about 3 days. Reheat in a skillet over low heat or in the microwave until warmed through. You may want to add a splash of water to help steam them back to tenderness!
