This Easy Low Carb Garlic Butter Zucchini and Squash dish is a tasty way to enjoy veggies! Sautéed in buttery garlic goodness, it’s quick to make and perfect for a healthy side.
Key Ingredients & Substitutions
Zucchini: I love zucchini for its mild flavor and ability to soak up garlic butter. If you’re looking for a twist, try using cucumber. However, keep in mind cucumbers have a high water content and may cook differently.
Yellow Squash: This adds a lovely sweetness. You can substitute it with more zucchini or even bell pepper for a different taste. Each brings its own color and flavor, making your dish vibrant!
Unsalted Butter: While I use unsalted butter to control the salt levels, you can switch it out for olive oil for a healthier option. It won’t have the same richness but will still taste great!
Garlic: Fresh garlic is a must for this recipe. If you’re in a pinch, garlic powder can work, but use it sparingly, as it’s more concentrated. Aim for 1/8 teaspoon as a substitute for each clove.
Fresh Parsley: This brightens the dish. If you’re out of parsley, try basil or cilantro for a different flavor profile—they both work nicely as fresh herbs.
How Do You Perfectly Sauté Zucchini and Squash?
Sautéing zucchini and squash is simple, but getting them just right takes a few steps. The goal is to get them tender without turning mushy while allowing the garlic flavor to shine.
- Start with medium heat to melt the butter and allow the garlic to infuse without burning.
- Add the zucchini and squash in one layer if possible, so they cook evenly. Stir occasionally to get a nice sear.
- Keep an eye on the color. Aim for beautifully golden edges to enhance flavor.
- If you want more texture, switch to high heat towards the end to caramelize them slightly for about 1-2 minutes.
Remember, patience is key! Let them cook through without rushing to stir all the time. Enjoy your delicious veggie dish!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients:
- 2 medium zucchinis, cut into 1-inch chunks
- 2 medium yellow squash, cut into 1-inch chunks
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook. It’s super quick, making it a perfect side for any meal without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchinis and yellow squash. Cut them into 1-inch chunks. The size doesn’t have to be perfect, but keeping them uniform helps them cook evenly.
2. Melt the Butter:
In a large skillet, place the unsalted butter and melt it over medium heat. This gives the dish a rich flavor!
3. Add Garlic:
Once the butter is melted, add the minced garlic to the skillet. Sauté the garlic for about 30 seconds until it’s fragrant—just be careful not to burn it, as burnt garlic can taste bitter.
4. Combine Zucchini and Squash:
Next, add the chopped zucchini and yellow squash to the skillet. Stir everything well to coat the vegetables evenly in the delicious garlic butter.
5. Cook the Vegetables:
Cook the mixture for about 8 to 10 minutes. Stir occasionally until the zucchini and squash are tender and slightly golden-brown on the edges. This caramelization adds extra flavor!
6. Season to Taste:
Once the veggies are cooked, season them with salt and freshly ground black pepper to your liking. Give it one last stir to combine the flavors.
7. Add Fresh Parsley:
Remove the skillet from the heat and stir in the chopped fresh parsley. This adds a nice pop of color and freshness!
8. Serve and Enjoy:
Serve the garlic butter zucchini and squash warm as a delightful, easy low carb side dish. Enjoy the wonderful flavors!
FAQs for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Olive Oil Instead of Butter?
Absolutely! If you prefer a healthier fat option, olive oil is a great substitute. You won’t get the same richness as butter, but it will still ensure the veggies cook nicely.
How Do I Store Leftovers?
Store any leftover zucchini and squash in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat, adding a splash of olive oil or a bit of butter to keep them moist.
Can I Add Other Vegetables?
Yes! Feel free to mix in other vegetables like bell peppers, mushrooms, or asparagus for added flavor and texture. Just be sure to adjust the cooking time based on how long those veggies take to soften.
How Can I Make This Dish Spicier?
If you like a little heat, sprinkle in some red pepper flakes during the sautéing process or add a diced jalapeño along with the garlic for an extra kick!
