This tasty dish combines fresh zucchini and squash, cooked in buttery garlic goodness. It’s a great low-carb option that’s full of flavor and easy to make!
I love how quick it is to whip up this veggie treat. Just sauté them in garlic butter, and you’ve got a delicious side dish that makes me feel good about my choices. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star of this dish. It has a mild taste that pairs well with garlic butter. If you can’t find zucchini, you can use eggplant or bell peppers for a similar texture.
Yellow Squash: The yellow squash adds a nice color and sweetness. If you’re looking for substitutes, acorn squash can work, but just be aware it has a different texture.
Butter: Unsalted butter is best since it lets you control the saltiness. If you’re dairy-free, try using coconut oil or a dairy-free butter alternative, which will also add a lovely flavor.
Garlic: Fresh minced garlic gives the best taste! If you’re in a pinch, you can use garlic powder (about 1/8 teaspoon per clove), but fresh really is better.
Parsley: It’s optional but adds a fresh touch. You can swap it with other herbs like basil or cilantro if those are what you prefer or have on hand.
How Do I Ensure My Zucchini & Squash Are Perfectly Cooked?
Cooking zucchini and squash perfectly requires a bit of attention. Here’s how to do it right:
- First, make sure to cut the veggies into uniformly sized pieces. This ensures they cook evenly and all become tender at the same time.
- Start cooking at medium heat; this allows the veggies to soften without burning the garlic.
- Keep stirring occasionally to prevent sticking and to allow even cooking. Aim for about 5-7 minutes once the garlic is added, adjusting to suit your stovetop’s heat.
These tips help you achieve a yummy side dish that’s both tender and flavorful, making mealtime enjoyable!
Easy Low Carb Garlic Butter Zucchini & Squash
Ingredients You’ll Need:
- 2 medium zucchinis, chopped into bite-sized pieces
- 2 medium yellow squashes, chopped into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon olive oil (optional, to help sauté)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prepare and another 10-15 minutes to cook. In total, you’ll be enjoying your garlic butter zucchini and squash in under 30 minutes—a quick and simple side dish that fits right into your busy schedule!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Begin by washing the zucchinis and yellow squashes thoroughly. Cut them into bite-sized pieces, making sure they’re roughly the same size so that they cook evenly. Set them aside for later.
2. Sauté the Zucchini and Squash:
In a large skillet, heat the olive oil over medium heat (if you’re using it). Add the chopped zucchini and yellow squash to the skillet. Cook for about 5 minutes, stirring occasionally, until the veggies soften up a bit.
3. Add Butter and Garlic:
Once the zucchini and squash are starting to soften, add the butter to the skillet and let it melt completely. After the butter melts, stir in the minced garlic, cooking for an additional 5-7 minutes. You’ll want the veggies to become tender and slightly browned, while ensuring the garlic stays fragrant but does not burn.
4. Season and Garnish:
Now it’s time to season your dish! Sprinkle in salt and freshly ground black pepper to taste. Give everything a good stir to combine the flavors. If using, remove the skillet from the heat and garnish with freshly chopped parsley for a pop of color and flavor.
5. Serve & Enjoy:
Transfer the garlic butter zucchini and squash to a serving dish and serve warm. This tasty side dish pairs wonderfully with grilled meats, fish, or simply enjoyed on its own!
This simple recipe yields flavorful, tender zucchini and squash coated in rich garlic butter — perfect for a quick and healthy meal addition!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini and Squash?
Absolutely! You can substitute zucchini and squash with vegetables like bell peppers, asparagus, or even broccoli. Just cut them into similar-sized pieces and adjust the cooking time accordingly, as some veggies might take longer to soften.
What If I Don’t Have Fresh Garlic?
If you don’t have fresh garlic, you can use garlic powder instead. About 1/8 teaspoon of garlic powder is equivalent to one clove of garlic. Remember to add it towards the end of cooking to preserve its flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat, adding a splash of butter to freshen up the flavors.
Can I Make This Recipe Ahead of Time?
Yes, you can prep the vegetables ahead of time. Chop the zucchinis and squash, and store them in the fridge in an airtight container. When you’re ready to cook, follow the instructions as usual! However, it’s best to enjoy the dish fresh for the best taste and texture.
