This Easy Low Carb Garlic Butter Zucchini and Squash is super simple and tasty! The fresh veggies are tossed in rich garlic butter, making them really flavorful without the carbs!
What I love about this dish is how quick it is to make. It’s perfect for last-minute dinners, and honestly, who can resist buttery veggies? They’re like the best sidekick to any main dish! 😄
Key Ingredients & Substitutions
Zucchini: These are key for a low-carb dish. Look for firm, smooth zucchinis without blemishes. You can substitute with yellow squash if you want more color or use eggplant for a different taste.
Yellow Squash: Just like zucchini, it adds sweetness and color. If you can’t find yellow squash, feel free to use more zucchini, or even bell peppers for a crunchier texture.
Butter: Unsalted butter is what I recommend for precise seasoning. However, you could use olive oil for a dairy-free option, or ghee for a richer flavor that’s also lactose-free.
Garlic: Fresh garlic adds a kick! If you’re in a pinch, garlic powder can work, but the flavor won’t be as strong and fresh. I always prefer fresh when possible for that aromatic hit.
How Do You Get the Perfect Cook on Your Vegetables?
The trick to perfectly cooked zucchini and squash is to keep the heat at medium and not overcrowd the pan. This helps them cook evenly without steaming. Here’s some insider advice:
- Cut your veggies into similar sizes to ensure even cooking.
- Don’t rush the garlic; sauté it just long enough to release its aroma.
- Stir occasionally but let them sit for a minute between stirs to allow them to brown slightly.
These steps will help you achieve that delicious, tender texture while keeping the flavors bright and fresh!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchinis, cut into bite-size chunks
- 2 medium yellow squash, cut into bite-size chunks
For the Garlic Butter:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
For Seasoning:
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This delightful dish takes about 5 minutes to prepare and roughly 10 minutes to cook. So you can have a flavorful, low-carb side ready in just 15 minutes!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchini and yellow squash thoroughly. This removes any dirt or residues. Then, cut both into bite-size chunks, trying to keep them roughly the same size so they cook evenly.
2. Heat the Garlic Butter:
In a large skillet, add the olive oil and butter over medium heat. Wait until the butter is melted and starts to bubble, which may take a minute or two. This combo will create a rich, flavorful base for your veggies.
3. Sauté the Garlic:
Once your butter is bubbling, add the minced garlic to the skillet. Sauté it for about 30 seconds to 1 minute, stirring frequently, until it becomes fragrant. Be careful not to let it burn, as burnt garlic has a bitter taste!
4. Add the Zucchini and Squash:
Add the chopped zucchini and yellow squash to the skillet. Season them generously with salt and black pepper to taste.
5. Cook Until Tender:
Cook the vegetables for about 8-10 minutes, stirring occasionally. You want them to become tender and achieve a lovely golden brown on the edges for extra flavor. Make sure not to overcrowd the pan, or they will steam instead of brown.
6. Finish and Serve:
Once the zucchini and squash are cooked to your liking, remove from heat. Sprinkle with fresh parsley if you like for a pop of color and additional flavor.
7. Enjoy!
Serve warm and enjoy this easy, buttery, and garlicky low-carb side dish. It pairs wonderfully with grilled meats, fish, or as a light vegetarian option!
This recipe is not just quick and easy; it’s also packed with flavor for a satisfying meal. Enjoy your cooking!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Different Vegetables in This Recipe?
Absolutely! You can substitute zucchini and yellow squash with other vegetables like bell peppers, asparagus, or even broccoli. Just adjust the cooking time as needed based on the vegetable’s tenderness.
How Can I Make This Vegan?
To make this dish vegan, simply replace the unsalted butter with a plant-based butter or coconut oil. The rest of the ingredients remain the same, and you’ll still have a delicious veggie dish!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on the stove over low heat or in the microwave until heated through to maintain their tenderness.
Can I Increase the Serving Size?
Certainly! You can double or triple the quantities of ingredients to serve more people. Just make sure to use a larger skillet or cook in batches to ensure even cooking.
