This dish is a tasty and healthy mix of zucchini and squash cooked in a rich garlic butter sauce. It’s low in carbs but packed with flavor, making it a perfect side!
Honestly, I can’t get enough of the garlic flavor! I often serve this with grilled chicken. It’s super easy to make, and you’ll have a colorful plate that looks fancy with minimal effort!
Key Ingredients & Substitutions
Zucchini: This green veggie is the star of the dish. If unavailable, try yellow squash or even eggplant for a similar texture. Both will complement the garlic butter well!
Yellow Squash: Just like zucchini, yellow squash is mild and cooks well. You can swap it out for other summer squashes, but note that they might alter the dish’s color slightly.
Butter: Unsalted butter gives a rich flavor, but you can use olive oil or ghee if you’re dairy-free or want to cut down on saturated fats. Both options will still deliciously enhance the veg.
Garlic: Fresh minced garlic adds a wonderful aroma. If you’re in a hurry, garlic powder works too—just use about 1 teaspoon instead. It’s not quite the same, but it still gets the job done!
How Can I Make Sure My Zucchini and Squash Are Cooked Perfectly?
Cooking zucchini and squash until perfectly tender can be tricky! Here are some tips to help you achieve that ideal texture:
- Cut the veggies into uniform sizes to ensure even cooking. Think bite-sized pieces for quicker cooking!
- Start with the butter over medium heat; too high can burn the garlic before the veggies are done.
- Stir occasionally, allowing things to brown slightly for better flavor without overcooking them. Aim for about 8-10 minutes for perfectly tender squash.
Don’t forget to season as you go! A little salt and pepper added at the right moments can elevate the natural taste of these vegetables.
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients:
- 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
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook. It’s quick, easy, and perfect for those busy weeknights when you want something healthy!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by washing and chopping the zucchinis and yellow squash into bite-sized pieces. Try to keep the pieces about the same size so they cook evenly. It’s the perfect way to ensure that every bite is perfectly tender!
2. Melt the Butter:
In a large skillet, place your unsalted butter over medium heat. Let it melt until it starts to foam. This will create a lovely, buttery base for your veggies!
3. Sauté the Garlic:
Once the butter is melted, add the minced garlic to the skillet. Stir it around for about 30 seconds to 1 minute. You’ll know it’s ready when your kitchen starts to smell amazing—just be careful not to let it brown too much!
4. Cook the Zucchini and Squash:
Now, add the chopped zucchini and squash to the skillet. Make sure to stir well so every piece is coated in that delicious garlic butter. Cook them for about 8-10 minutes, stirring occasionally. You want them tender and slightly browned on the edges for extra flavor!
5. Season and Garnish:
Once the veggies are cooked to your liking, season with salt and black pepper to taste. If you want a pop of color and freshness, sprinkle the chopped parsley over the top just before serving!
6. Serve and Enjoy:
Serve your warm garlic butter zucchini and squash as a delightful, healthy side dish. It pairs wonderfully with a variety of main courses and is sure to please everyone at the table!
This recipe yields a vibrant, buttery, garlicky medley of sautéed zucchini and squash that’s quick and easy to prepare. Perfect for a healthy, low-carb meal addition!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Olive Oil Instead of Butter?
Absolutely! If you prefer a lighter option, you can substitute olive oil for the butter. It will still give the dish a lovely flavor while being dairy-free!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables?
Of course! Feel free to mix in other veggies like bell peppers, mushrooms, or even cherry tomatoes. Just be sure to adjust cooking times as needed for any added ingredients.
Is This Recipe Freezer-Friendly?
While it’s best enjoyed fresh, you can freeze the cooked zucchini and squash for up to a month. Just let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge before reheating.
