This scrumptious low-carb dish features tender zucchini and squash cooked in a rich garlic butter sauce. It’s quick, easy, and super tasty—perfect for a weeknight dinner!
Key Ingredients & Substitutions
Zucchini: Fresh, firm zucchini works best in this dish. If you can’t find zucchini, you can substitute with sliced bell peppers or eggplant for a different twist.
Yellow Squash: Yellow squash adds color and sweetness. You can swap it for more zucchini or use other summer squashes like pattypan squash if you have them on hand.
Butter: I use unsalted butter for better control over seasoning. If you’re dairy-free, coconut oil or vegan butter are excellent substitutes. They will provide nice flavor while keeping it low-carb.
Garlic: Fresh garlic brings so much flavor. Powdered garlic can be a backup, but fresh is always top-notch! You can adjust the quantity based on your preference.
What’s the Best Way to Cook the Vegetables Without Making Them Soggy?
Cooking zucchini and squash perfectly can be tricky since they can turn mushy if overheated. The key is high heat and a quick cooking time. Here’s how:
- Start by heating the butter and oil together—this helps to create a non-stick base.
- Make sure to cut the veggies into similar-sized chunks for even cooking.
- Don’t overcrowd the skillet; give the vegetables room to sauté properly.
- Stir occasionally, allowing them to caramelize slightly for better flavor without making them soggy.
Using these tips, you can easily achieve beautifully cooked zucchini and squash that are tender yet crisp! Enjoy your healthy dish!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchini, cut into chunks
- 2 medium yellow squash, cut into chunks
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and another 10-12 minutes to cook. So, in just roughly 20-22 minutes, you’re ready to enjoy a tasty and healthy side!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchini and yellow squash thoroughly. Cut them into bite-sized chunks, about 1 to 1.5 inches, so they cook evenly. This will help them cook faster and remain tender-crisp!
2. Heat Up the Skillet:
In a large skillet, add the olive oil and 2 tablespoons of unsalted butter. Turn the heat to medium. Once the mixture is melted and sizzling, you’re ready to move on!
3. Sauté the Garlic:
Add the minced garlic to your skillet. Sauté it for about 1 minute, stirring frequently. You want it fragrant, but be careful not to let it brown, as that can make it bitter!
4. Cook the Zucchini and Squash:
Now, add all the zucchini and squash chunks to the skillet. Season with salt and black pepper to your taste. Cook while occasionally stirring for about 8-10 minutes. You’re looking for tender veggies with a little color on some sides!
5. Finish with Butter:
Once the zucchini and squash are cooked, add the last tablespoon of butter to the skillet. Stir to coat the vegetables, cooking for an additional 1-2 minutes until everything is wonderfully buttery and well-mixed!
6. Serve and Enjoy:
Take the skillet off the heat and taste your dish, adjusting the seasoning if needed. If you like, sprinkle fresh chopped parsley on top for a splash of color and flavor before serving.
This simple and flavorful sauté highlights the natural sweetness and texture of zucchini and squash enhanced with rich garlic butter, making it a perfect low-carb side dish!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Other Vegetables in This Recipe?
Absolutely! You can easily swap in other vegetables like bell peppers, asparagus, or mushrooms. Just be sure to cut them to a similar size for even cooking!
How Can I Make This Recipe Dairy-Free?
If you need to keep it dairy-free, simply substitute the butter with coconut oil or a dairy-free butter alternative. This will still give you that rich flavor without any dairy!
Can I Prepare This Ahead of Time?
Yes! You can chop the vegetables and prepare the garlic in advance. Store them in an airtight container in the fridge for up to 24 hours. Just sauté them fresh when you’re ready to eat for the best texture.
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 gently on the stove or microwave until heated through. Sautéing briefly in a pan can help revive that flavorful texture!
