This Easy Low Carb Garlic Butter Zucchini and Squash is a tasty way to enjoy veggies! The garlic and butter bring out rich flavors, making it a perfect side dish for any meal.
Honestly, I can’t get enough of how quickly it comes together. Sautéing these beauties in garlic butter feels like a mini celebration in my kitchen! 🍽️
Key Ingredients & Substitutions
Zucchini: Zucchini has a mild flavor and tender texture that cooks well. If you can’t find zucchini, you can use yellow squash or even other summer squashes like pattypan.
Yellow Squash: This variety adds sweetness. A good substitute is any similar squash, like crookneck, which also works great in this dish.
Unsalted Butter: I prefer unsalted butter to control the saltiness. If you want a dairy-free version, coconut oil or vegan butter will work nicely, adding a slightly different flavor.
Garlic: Fresh garlic is best for robust flavor. If you’re in a pinch, garlic powder can substitute, but you’ll need less—about 1/8 teaspoon for each clove.
Fresh Parsley: I love the color and freshness it brings. Feel free to swap it for basil or cilantro if you want a different vibe!
How Do You Get the Vegetables Perfectly Cooked?
The key to perfectly cooked zucchini and squash is controlling the heat and timing. You want them tender yet slightly crisp, with a nice sear to enhance their flavor.
- Start with medium heat when melting the butter, keeping an eye on the garlic not to burn it.
- After adding the squash, stir occasionally. This helps them cook evenly and achieves that lovely golden-brown color.
- Taste as you go! This way, you can adjust the seasoning and ensure the texture meets your preference.
Enjoy making this simple recipe! It’s a fantastic way to incorporate veggies into your meals effortlessly.
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchinis, cut into bite-sized chunks
- 2 medium yellow squash, cut into bite-sized chunks
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare and cook. It’s quick and straightforward, making it an ideal option when you’re short on time but still want something delicious!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchinis and yellow squash thoroughly. Cut them into bite-sized chunks to ensure they cook evenly. Aim for chunks similar in size for the best results!
2. Melt the Butter:
In a large skillet, place the unsalted butter and melt it over medium heat. Keep an eye on it, so it doesn’t brown too much. Once melted, it’s time to add the garlic!
3. Sauté the Garlic:
Add the minced garlic to the melted butter and sauté for about 1 minute. You want it to be fragrant and lightly golden, but not burned, as burnt garlic can taste bitter.
4. Cook the Zucchini and Squash:
Now, add the chopped zucchini and yellow squash to the skillet. Stir well to coat all the pieces in that delicious garlic butter. Yum!
5. Stir and Sear:
Cook the vegetables, stirring occasionally, for about 8-10 minutes. You’re looking for them to develop a nice golden-brown color and become tender but still slightly crisp. Adjust the heat if necessary to avoid burning the garlic.
6. Season and Garnish:
Once cooked to your liking, season the mixture with salt and black pepper to taste. Then, remove the skillet from heat and sprinkle the chopped fresh parsley on top for a pop of color and fresh flavor.
7. Serve and Enjoy:
Serve warm as a delightful side dish to any meal. These garlic butter zucchini and squash are sure to be a hit!
Enjoy this flavorful, low-carb, and easy-to-make garlic butter zucchini and squash — it’s a great way to enjoy delicious veggies!
Frequently Asked Questions
Can I Use Other Vegetables in This Recipe?
Absolutely! You can substitute zucchini and yellow squash with other vegetables like bell peppers, asparagus, or even broccoli. Just keep in mind that cooking times may vary depending on the vegetable’s texture.
Can I Make This Recipe Ahead of Time?
Yes, you can cook the zucchini and squash ahead of time. Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a little butter to refresh the flavor.
How Do I Keep the Vegetables From Getting Mushy?
The key is to cook them on medium-high heat and avoid overcooking. Stir occasionally and look for that golden-brown sear while keeping them slightly crisp to perfection.
Can I Use Olive Oil Instead of Butter?
Definitely! Olive oil works well as a substitute for butter and still adds great flavor. You can use about 2-3 tablespoons of extra virgin olive oil if you prefer a dairy-free option.
Feel free to reach out if you have any more questions about preparing your Easy Low Carb Garlic Butter Zucchini and Squash! Enjoy cooking! 🍽️
