This Easy Low Carb Garlic Butter Zucchini & Squash is a tasty side dish that’s quick to make! Fresh zucchini and squash are cooked in a buttery garlic sauce that makes each bite pop with flavor.
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are the stars of the dish! If you can’t find them, try using other summer squash varieties like pattypan squash. They all have a similar texture and mild flavor.
Butter: Unsalted butter offers a rich flavor. If you’re dairy-free, switch to olive oil or coconut oil for cooking. Ghee is another great option if you’re looking for something butter-like without the milk solids.
Garlic: Fresh garlic adds a punch to the dish. If you’ve run out, garlic powder can work in a pinch; use 1/8 teaspoon per clove. But fresh is always better for that burst of flavor!
Parsley: While optional, it adds a nice touch of color and freshness. You could substitute it with other herbs like basil or cilantro, depending on your taste preference.
How Can I Avoid Burning the Garlic?
Burnt garlic can ruin the dish, so watch it closely! Here are some tips to keep your garlic perfect:
- Use medium heat for cooking the garlic. High heat can cause it to burn within seconds.
- Only sauté it for about 30 seconds before adding the other ingredients. If it starts to brown too quickly, lower the heat.
- Stir continuously to promote even cooking, preventing hot spots from forming.
With these guidance and a little practice, your garlic will be golden and fragrant, enhancing your zucchini and squash beautifully!
Easy Low Carb Garlic Butter Zucchini & 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 recipe will take about 15 minutes to prepare and cook. It’s a quick and easy side dish that you can whip up anytime you’re short on time but want something healthy and flavorful!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchinis and yellow squash under cold water to remove any dirt. Then, cut them into evenly sized chunks, roughly 1 inch in size. This helps them cook evenly.
2. Melt the Butter:
In a large skillet, heat the unsalted butter over medium heat. Wait until the butter has melted and starts to sizzle a little. This means it’s ready for your garlic!
3. Sauté the Garlic:
Add the minced garlic into the skillet and sauté it for about 30 seconds to 1 minute. You want it to become fragrant but not browned, as burnt garlic can taste bitter.
4. Cook the Zucchini and Squash:
Next, add your chopped zucchini and yellow squash to the skillet. Stir them well to make sure they are all coated with that lovely garlic butter.
5. Season the Vegetables:
Add salt and black pepper to taste. Feel free to add more or less, depending on your preference.
6. Cook Until Tender:
Continue to cook the vegetables for about 8-10 minutes, stirring occasionally. You want them to be tender but still have a little crunch. Keep an eye on them so they don’t overcook!
7. Finish and Serve:
Once cooked, remove the skillet from heat. If you’d like, sprinkle freshly chopped parsley over the top for a little pop of color and flavor. Serve your garlic butter zucchini and squash warm as a delicious side dish.
Enjoy this buttery, garlicky, tender zucchini and squash that’s easy to make and perfect for a quick healthy side!
FAQ for Easy Low Carb Garlic Butter Zucchini & Squash
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other vegetables such as bell peppers, asparagus, or even cauliflower. Just ensure that the cooking time is similar so everything cooks evenly.
How Can I Make This Recipe Dairy-Free?
No problem! Simply substitute the unsalted butter with olive oil or coconut oil. Both will provide a delicious flavor while keeping the dish dairy-free!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat, adding a splash of olive oil or water to prevent sticking.
Can I Make This Recipe Ahead of Time?
While this dish is best enjoyed fresh, you can prep the vegetables ahead of time by cutting them and storing them in the fridge. Just sauté and season them on the day you plan to serve!
