This Easy Low Carb Garlic Butter Zucchini and Squash is a simple and tasty side dish! With fresh zucchini and squash sautéed in garlic and butter, it’s both colorful and full of flavor.
If you want a quick dish that feels fancy, this is it! I love serving it with grilled chicken or fish, and it never fails to impress my family. Plus, it’s super healthy—win-win! 😊
Key Ingredients & Substitutions
Zucchini: This veggie gives a lovely, mild flavor and a great texture. You can swap it with other summer squash if you prefer, or even use cucumbers for a refreshing twist.
Yellow Squash: Similar to zucchini, yellow squash adds color and slightly sweet flavor. If you’re out, you can just use more zucchini or any other summer squash available.
Unsalted Butter: For the best garlic flavor, I recommend using unsalted butter since it allows you to control the saltiness. If you’re vegan or lactose intolerant, feel free to substitute it with olive oil or vegan butter.
Garlic: Fresh garlic really elevates this dish, but you could also use garlic powder in a pinch. If you love a stronger garlic taste, add more cloves to suit your preference!
How Do I Cook Zucchini and Squash Without Getting Them Mushy?
The key to perfectly cooked zucchini and squash is controlling the heat and timing. Here’s how to keep them firm and tasty:
- Start with preheated butter. Ensure it’s hot enough to sauté without steaming the veggies.
- Cook on medium heat; this allows them to brown nicely while becoming tender.
- Keep an eye on the cooking time! Aim for 8-10 minutes, stirring occasionally, until they’re just tender with a bit of a bite.
- Don’t overcrowd the pan; if needed, work in batches to give them space to cook evenly.
By following these steps, you’ll have perfectly cooked zucchini and squash every time!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchinis, cut into chunks
- 2 medium yellow squash, cut into chunks
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 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 around 5 minutes to prep and about 10-12 minutes to cook. So, you’ll be enjoying your tasty, low-carb meal in roughly 15-20 minutes!
Step-by-Step Instructions:
1. Prep the Vegetables:
Start by washing the zucchinis and yellow squash under cold water to remove any dirt. Once they’re clean, cut them into bite-sized chunks. This makes them easy to cook and serve!
2. Melt the Butter:
In a large skillet, set the heat to medium and add the unsalted butter. Let it melt completely until it starts to bubble lightly. This bubbling indicates it’s ready for the next step.
3. Add the Garlic:
Carefully add the minced garlic to the melted butter. Sauté it gently for about 1 minute. Stir continuously to ensure the garlic doesn’t burn – we just want to infuse that delicious garlic flavor into the butter!
4. Sauté the Squash:
Now it’s time to add the zucchini and yellow squash into the skillet. Give them a good stir to coat them with the garlic butter. This step is key to making sure every piece is flavored nicely.
5. Season for Flavor:
Sprinkle salt and black pepper over the veggies, adjusting it to your taste. Don’t be shy to sample a piece as you go!
6. Cook Until Tender:
Allow the vegetables to cook for about 8-10 minutes, stirring occasionally. You’ll want them to be tender but still have a bit of a crunch, with nice golden brown edges forming.
7. Finishing Touches:
Once they’re cooked to your liking, take the skillet off the heat. If you like, sprinkle some chopped fresh parsley on top for a pop of color and a bit more flavor.
8. Serve and Enjoy:
Finally, dish up the garlic butter zucchini and squash while they’re warm. This dish makes for a fantastic side, bringing a burst of flavor to your meal!
Enjoy this vibrant and savory low-carb dish! It’s simple but oh-so-delicious! 😊
Can I Use Olive Oil Instead of Butter?
Yes, you can definitely use olive oil instead of butter if you prefer! It will add a different flavor but still keep the dish deliciously healthy. Use about the same amount—3 tablespoons of olive oil should work perfectly!
How Do I Make This Recipe Vegan?
To make this dish vegan, simply substitute the butter with vegan butter or olive oil, and ensure the garlic is fresh. It will still be packed with flavor and make a wonderful side dish!
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them on the stove or in the microwave, but be careful not to overcook, so they retain their texture.
What Can I Pair This Dish With?
This zucchini and squash dish pairs beautifully with grilled meats, fish, or can be served alongside a hearty salad. It’s also a great addition to pasta dishes or grain bowls for a low-carb option!
