This Easy Low Carb Garlic Butter Zucchini and Squash dish is a quick and tasty veggie side! The mix of buttery garlic and fresh zucchini makes it super appealing and healthy.
Who knew veggies could taste this good? I always end up enjoying way more than I planned! 🥳 Just sauté, season, and you’re ready to munch on these delightful bites!
Key Ingredients & Substitutions
Zucchini: Zucchini is the star here! It’s soft, slightly sweet, and great for low carb dishes. If you want a different texture, try using yellow squash or even eggplant instead.
Yellow Squash: This vegetable adds a nice color and a hint of sweetness. You can swap it with more zucchini if you only have that or try bell peppers for a crunchy twist.
Unsalted Butter: Butter gives a rich flavor to this dish. For dairy-free options, olive oil or coconut oil works wonderfully and still enhances the taste.
Garlic: Fresh minced garlic adds amazing flavor, but if you’re in a pinch, garlic powder will do. Use about 1/8 teaspoon for each clove of fresh garlic.
Fresh Parsley: This is optional but adds color and freshness. If you don’t have parsley, you can use basil or chives for a different flavor profile.
How Do I Sauté Perfectly Cooked Zucchini and Squash?
Getting the right texture for zucchini and squash takes a little practice. Here’s how to sauté them just right:
- Start with a hot skillet, but not too hot! Medium heat is ideal to cook the veggies evenly.
- Add the butter and let it melt but not burn. This keeps the garlic flavor fresh and delicious.
- Cook the garlic only until fragrant. About 30 seconds is perfect; any longer, and it may turn bitter.
- Add the zucchini and squash, and stir often. You want them tender, not mushy, so about 8-10 minutes should do it.
- Don’t forget to season as you go! A little salt and pepper really brings out their flavor.
Keep these tips in mind, and you’ll conquer zucchini and squash sautéing like a pro!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients:
- 2 medium zucchinis, cut into 1-inch chunks
- 2 medium yellow squashes, cut into 1-inch chunks
- 3 tablespoons unsalted butter
- 4 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 recipe takes about 15 minutes of preparation and cooking time. It’s a quick and easy side dish that you can whip up in no time, making it perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Begin by washing the zucchinis and yellow squashes under cold water. Once cleaned, cut them into roughly 1-inch pieces. This ensures even cooking for all the veggies.
2. Heat the Skillet:
Take a large skillet and place it on the stove over medium heat. Add the 3 tablespoons of unsalted butter to the skillet and let it melt completely. This rich butter will be the base of your garlic flavor.
3. Sauté the Garlic:
Once the butter has melted, toss in the minced garlic. Sauté it for about 30 seconds to 1 minute, stirring frequently. Be careful not to let it brown, as this can make the garlic bitter.
4. Add Zucchini and Squash:
Now, add the prepared zucchini and squash pieces to the skillet. Use a spatula or wooden spoon to stir them, ensuring they get nicely coated with the garlic butter.
5. Cook Until Tender:
Let the vegetables cook for about 8-10 minutes, stirring occasionally. You want them to be tender and slightly browned on the edges for that delicious flavor.
6. Season to Taste:
Once the veggies are cooked, sprinkle salt and black pepper to taste. Stir everything well to combine the seasonings evenly.
7. Garnish and Serve:
Remove the skillet from heat and if you like, sprinkle the chopped fresh parsley over the vegetables for a touch of freshness and color. This step is optional but adds a lovely finishing touch!
8. Enjoy Your Dish:
Serve the garlic butter zucchini and squash warm as a delightful low carb side dish. It’s perfect alongside grilled meats, fish, or even as a light main dish!
This recipe truly shines with its buttery garlic flavor and the slight caramelization on the veggie pieces, creating a satisfying low carb dish perfect for any meal. Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini and Squash in This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and squash completely before cooking. Drain any excess moisture to avoid a watery dish, and then sauté as directed in the recipe.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute the unsalted butter with olive oil or coconut oil. Both alternatives will give a delicious flavor while keeping the dish low carb!
How to Store Leftovers?
Allow the leftovers to cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop over low heat until heated through, stirring occasionally.
Can I Add Other Vegetables?
Absolutely! Feel free to add other low carb vegetables like bell peppers, mushrooms, or asparagus. Just make sure to chop them into similar-sized pieces to ensure even cooking.
