This tasty dish features zucchini and squash cooked in rich garlic butter. It’s super simple to whip up and packed with flavor, making it a great side!
I love this dish because it cooks quickly and tastes amazing! Pair it with your favorite protein, and you’ve got a healthy meal. Plus, who can resist that buttery garlic goodness? 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key here. If you’re not a fan, yellow squash works too. You can also try using eggplant or bell peppers for a different flavor.
Butter: Unsalted butter gives great flavor, but you can swap it for olive oil or coconut oil for a dairy-free version. Ghee is a tasty option too!
Garlic: Fresh garlic really elevates this dish. If you only have garlic powder, you can use about 1/2 teaspoon, but fresh is always best!
Parsley: Fresh parsley adds a nice pop of color and flavor. If you don’t have it, cilantro or chives work well. You can also skip it altogether if herbs aren’t your thing.
How Do You Cook Zucchini and Squash to Keep Them from Getting Soggy?
A common issue is that zucchini and squash can become mushy if overcooked. Here are some tips to keep them crisp and delicious:
- Cut your veggies into uniform chunks for even cooking.
- Be sure your skillet is hot before adding the butter and garlic; this helps create a nice sear.
- Cook them in a single layer without overcrowding. If your pan is too full, they’ll steam instead of sauté.
- Keep stirring occasionally, but don’t constantly stir; let them sit a bit for that golden color.
With these steps, you’ll achieve tasty, tender, and nicely browned zucchini and squash every time!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchinis, cut into 1-inch chunks
- 2 medium yellow summer squash, cut into 1-inch chunks
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This dish takes about 5 minutes to prep, and around 10 minutes to cook, making the total time around 15 minutes. It’s quick and easy, perfect for a weekday meal!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchinis and yellow squash thoroughly. Then, cut them into roughly 1-inch chunks. This size helps them cook evenly.
2. Melt the Butter:
In a large skillet, place it over medium heat and add the unsalted butter. Let it melt until it starts to foam but be careful not to let it brown.
3. Sauté the Garlic:
Once the butter is melted, add the minced garlic to the skillet. Sauté for about 30 seconds to 1 minute, just until fragrant, making sure not to burn it, as burnt garlic can taste bitter.
4. Add the Zucchini and Squash:
Now it’s time to add your chopped zucchini and squash to the skillet. Stir everything well to coat the veggies in that delicious garlic butter.
5. Cook Until Tender:
Cook the mixture for about 8-10 minutes, stirring occasionally. You want the veggies to be golden brown and tender but still slightly crisp. Make sure not to overcrowd the pan, as this can cause them to steam rather than sauté.
6. Season to Taste:
Once the vegetables are cooked to your liking, season them with salt and pepper. Stir to make sure everything is evenly coated with seasoning.
7. Garnish and Serve:
Remove the skillet from heat and sprinkle the fresh chopped parsley on top if you like. It adds a fresh pop of flavor and color. Serve the zucchini and squash warm as a delightful side dish.
Enjoy your garlic butter zucchini and squash! It’s a flavorful, low-carb dish that’s easy to whip up anytime you need a healthy side!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Different Types of Squash?
Absolutely! While zucchini and yellow summer squash are perfect for this recipe, you can also use butternut squash, pattypan squash, or even bell peppers for a delicious twist.
How Can I Make This Dish Dairy-Free?
If you want to make this recipe dairy-free, simply replace the unsalted butter with olive oil or coconut oil. Both options will still give you a lovely flavor without the dairy!
What’s the Best Way to Store Leftovers?
Store any leftover zucchini and squash in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Of course! Feel free to mix in other vegetables such as bell peppers, onions, or even mushrooms. Just make sure to adjust the cooking time slightly based on the veggies you choose!
