This Easy Low Carb Garlic Butter Zucchini & Squash is a tasty veggie dish that’s quick to make! With fresh zucchini and squash cooked in garlic butter, it’s packed with flavor.
And let’s be real, who doesn’t love buttery, garlicky veggies? 🤤 I love serving it as a side with dinner, and it makes healthy eating feel like a treat!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for this recipe. If zucchini is out of season, you can use eggplant or bell peppers as a substitute. They both hold up well in cooking and absorb flavors nicely.
Yellow Summer Squash: This adds a lovely flavor and color to the dish. If you can’t find yellow squash, use more zucchini or consider using summer squash varieties, like pattypan squash.
Unsalted Butter: For a richer taste, use salted butter. You can also swap in olive oil for a lighter option or if you’re avoiding dairy.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can work too. Just use about 1/2 teaspoon of garlic powder instead.
Parsley: Fresh is great for garnish and flavor, but dried parsley can substitute in a pinch. Just sprinkle a little on at the end for a pop of color.
How Do I Get My Zucchini and Squash Perfectly Cooked?
The key to getting perfectly cooked zucchini and squash is all about timing and heat. You want them tender, yet slightly crisp. Here’s how to do it:
- Use medium heat to prevent burning the garlic. Burnt garlic adds a bitter taste.
- Keep the veggies cut to similar sizes for even cooking; this ensures they all cook through at the same time.
- Don’t overcrowd the pan! If the skillet is too full, the veggies will steam rather than brown. Cook in batches if needed.
- Stir occasionally, but let them sit for a minute or so on each side to develop that nice golden brown color.
Following these steps will help you achieve delicious, perfectly cooked garlic butter zucchini and squash every time!
Easy Low Carb Garlic Butter Zucchini & Squash
Ingredients You’ll Need:
- 2 medium zucchinis, chopped into bite-sized pieces
- 2 medium yellow summer squashes, chopped into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This quick and easy dish takes about 10 minutes to prepare and 10 minutes to cook, making the total time around 20 minutes. It’s perfect for a busy weeknight meal or anytime you need a healthy side!
Step-by-Step Instructions:
1. Prepare the Zucchini and Squash:
Start by washing the zucchinis and yellow squashes thoroughly. Then, chop them into bite-sized pieces, aiming for uniform sizes to help them cook evenly.
2. Heat the Butter:
In a large skillet, melt the unsalted butter over medium heat. Keep an eye on it until it begins to foam slightly, which means it’s hot enough for the next step.
3. Add the Garlic:
Once the butter is melted, add the minced garlic to the skillet. Sauté the garlic for about 30 seconds to 1 minute, stirring constantly until it becomes fragrant but doesn’t turn brown, as burnt garlic can taste bitter.
4. Cook the Vegetables:
Next, add the chopped zucchini and yellow squash to the skillet. Stir everything well so that the veggies are evenly coated in the garlic butter. This helps infuse all those delicious flavors!
5. Sauté Until Tender:
Cook the zucchini and squash for about 7 to 10 minutes, stirring occasionally. You want them to become tender, and you’ll notice them starting to brown slightly, which adds great flavor!
6. Season to Taste:
Once the zucchini and squash are cooked to your liking, season them with salt and freshly ground black pepper to taste. This really brings out the flavor of the veggies.
7. Garnish and Serve:
If you’d like, sprinkle the chopped fresh parsley on top for a beautiful finish and a touch of fresh flavor. Serve the dish warm and enjoy your healthy, low-carb side!
This easy garlic butter zucchini and squash makes for a delightful addition to any meal, and it’s so simple to whip up! Enjoy!
FAQ for Easy Low Carb Garlic Butter Zucchini & Squash
Can I Use Other Vegetables in This Recipe?
Absolutely! You can easily substitute zucchini and squash with other veggies like bell peppers, asparagus, or even broccoli. Just make sure to adjust the cooking times based on the vegetables you choose, as some may take longer or shorter to become tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat until heated through, or pop them in the microwave for a quick reheating option.
What Can I Pair This Dish With?
This delicious garlic butter zucchini and squash pairs wonderfully with grilled meats, fish, or as a topping for baked chicken. It’s also great served over pasta or as part of a hearty salad!
Can I Make This Vegan?
Yes, you can easily make this dish vegan! Substitute the unsalted butter with olive oil or vegan butter for a delicious, plant-based alternative while still enjoying that rich garlic flavor.
