This easy dish features fresh zucchini and squash cooked in yummy garlic butter. It’s a tasty, low-carb option that makes veggies shine on your plate!
I love how quick this comes together. You can whip it up in no time, and it’s perfect as a side or even on its own. Plus, who doesn’t love garlic butter? 😉
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a nice crunch and moisture. If you’re out, you can use cucumbers, but the texture will be different. I usually stick with green zucchini for its color and taste.
Yellow Summer Squash: This squash brings a mild sweetness. You could substitute with more zucchini or use pattypan squash if you have it. Both work well!
Unsalted Butter: Butter makes everything better! For a healthier option, try olive oil or avocado oil. Just keep in mind it changes the flavor slightly.
Garlic: Fresh garlic is key for flavor. If you’re in a pinch, garlic powder or jarred minced garlic can work too, but fresh is always best. I love that fragrant aroma when the garlic is sautéed!
Fresh Parsley: It’s mainly for garnish and a pop of color! You can swap in other herbs like basil, cilantro, or even thyme, depending on your preference.
How Do You Get Perfectly Cooked Zucchini and Squash?
Cooking zucchini and squash can be tricky; you want them tender but not mushy. The key is to use medium heat and avoid overcrowding the pan. This way, they can caramelize instead of steam.
- Start with medium heat and ensure your skillet is hot enough. This helps achieve that golden-brown color!
- Chop the zucchini and squash into similar-sized pieces so they cook evenly.
- Keep the veggies moving in the pan. Stir every couple of minutes to prevent burning but let them sit too, so they get a nice sear.
- Watch the cooking time—8-10 minutes should do the trick for a tender yet firm texture. Adjust if needed based on your stove!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchini, cut into bite-sized chunks
- 2 medium yellow summer squash, cut into bite-sized chunks
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This easy dish takes about 5 minutes to prep and around 10 minutes to cook, totaling about 15 minutes from start to finish. It’s a quick and healthy option perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchini and yellow squash thoroughly. Slice them into evenly sized bite-sized chunks. This helps them cook evenly and makes for an easy bite!
2. Melt the Butter:
In a large skillet, melt the butter over medium heat. Be patient, and let it melt completely before moving to the next step. You want that rich, buttery goodness to coat the veggies!
3. Sauté the Garlic:
Add the minced garlic to the melted butter in the skillet. Sauté it for about 1 minute until it becomes nice and fragrant. Just keep an eye on it—garlic can burn quickly if left unattended!
4. Cook the Zucchini and Squash:
Add the zucchini and yellow squash chunks to the skillet. Stir everything together to ensure the pieces are coated in that yummy garlic butter. Cook uncovered for about 8-10 minutes, stirring occasionally. You want them to be tender and start to brown.
5. Season Your Dish:
Once the vegetables have cooked to your liking, season with salt and pepper according to your taste. Give everything a good stir for even seasoning.
6. Finish and Serve:
Remove the skillet from heat, and sprinkle with freshly chopped parsley for a pop of color and flavor. Toss everything together one last time before serving.
This delightful mix of zucchini and squash is a fantastic side dish or a light meal on its own. Enjoy your delicious low-carb garlic butter veggies!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Olive Oil Instead of Butter?
Absolutely! Olive oil is a great substitute for butter if you’re looking for a healthier option or if you prefer a dairy-free version. Just use the same amount (3 tablespoons) and enjoy the slightly different flavor it brings!
How Do I Store Leftover Garlic Butter Zucchini and Squash?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over low heat or in the microwave, adding a splash of olive oil or butter to help keep them moist.
Can I Add Other Vegetables to This Dish?
Yes! Feel free to mix in other veggies like bell peppers, mushrooms, or asparagus for added flavor and texture. Just keep in mind that cooking times may vary depending on the vegetables you add, so adjust accordingly.
Is This Recipe Suitable for Meal Prep?
Yes, this recipe is perfect for meal prep! You can prepare the zucchini and squash ahead of time, then sauté them just before serving for a quick and healthy addition to your meals throughout the week. Just remember to store them properly as mentioned above!
