Easy Low Carb Garlic Butter Zucchini and Squash Recipe

Key Ingredients & Substitutions

Zucchini: Fresh zucchini is key for a slightly crunchy texture. If zucchini isn’t available, try using chayote or even green bell peppers for a different flavor.

Yellow Squash: This adds vibrant color and sweetness. If you can’t find it, you can substitute with more zucchini or use summer squash varieties like pattypan.

Butter: Unsalted butter gives a rich taste. If you’re dairy-free, use vegan butter or coconut oil. Just keep in mind that it will change the flavor a bit.

Garlic: Fresh garlic is a must for the best flavor. If you’re short on time, garlic powder works as a substitute, but use it sparingly as it’s stronger.

Parsley: Fresh parsley adds a nice touch. If you don’t have it, fresh basil or cilantro can work well too, or even a sprinkle of dried herbs if fresh isn’t available.

How Do You Cook Zucchini and Squash Perfectly?

Cooking zucchini and squash can be tricky as they cook quickly. Here’s how to get them tender and flavorful without letting them get mushy:

• Start with medium heat to melt the butter and oil without burning them.
• Only add the garlic for about a minute to unlock its aroma; don’t let it brown.
• Make sure to cut the veggies to a similar size for even cooking.
• Stir occasionally, but not too often! This allows them to brown nicely.
• Check for tenderness with a fork; they should be cooked through but still have a slight bite.

Enjoy your beautifully sautéed zucchini and squash as a healthy side that pairs well with many dishes! 🌱

Easy Low Carb Garlic Butter Zucchini and Squash

Ingredients You’ll Need:

• 2 medium zucchinis, chopped into bite-sized pieces
• 2 medium yellow squash, chopped into bite-sized pieces
• 3 tablespoons unsalted butter
• 3 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 dish takes about 15 minutes total: about 5 minutes for prep and about 10 minutes for cooking. It’s a quick and easy addition to any meal!

Step-by-Step Instructions:

1. Prepare the Vegetables:

Start by washing the zucchinis and yellow squash. Chop them into bite-sized pieces, trying to keep them about the same size for even cooking.

2. Heat the Butter and Oil:

In a large skillet or frying pan, add the unsalted butter and olive oil. Place over medium heat until the butter is melted and begins to sizzle. This will create a lovely base for your veggies!

3. Add Garlic:

Carefully add the minced garlic to the pan. Cook it for about 1 minute, stirring constantly until it becomes fragrant. Be cautious not to let it burn, as burnt garlic can taste bitter.

4. Cook the Zucchini and Squash:

Now, toss the chopped zucchini and yellow squash into the skillet. Stir everything together so that the vegetables are evenly coated in that delicious garlic butter mixture.

5. Sauté the Vegetables:

Cook the zucchini and squash while stirring occasionally for about 7-10 minutes. You want them to be tender but with a little bit of color on the edges for extra flavor.

6. Season and Remove from Heat:

Once the vegetables are cooked to your liking, season them with salt and black pepper to taste. Give everything a good stir to combine the seasonings.

7. Garnish and Serve:

Finally, remove the skillet from the heat and sprinkle with fresh chopped parsley if you’re using it. Serve warm and enjoy your tasty low carb side dish!

This simple and flavorful recipe is a wonderful way to enjoy zucchini and squash, adding a healthy touch to your meals. 🍽️

Frequently Asked Questions

Can I Use Different Types of Squash?

Absolutely! You can use any type of summer squash in this recipe, such as pattypan or even straightneck squash. Just ensure you cut them into similar sizes for even cooking.

What If I Don’t Have Fresh Garlic?

No problem! If you don’t have fresh garlic on hand, you can use garlic powder instead. Start with about 1/4 teaspoon, and add more to taste, keeping in mind that the flavor is stronger in powdered form.

Can I Make This Dish Ahead of Time?

Yes, you can prepare the zucchini and squash ahead of time! Just cook them as directed, let them cool, and store in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat.

How to Store Leftover Garlic Butter Zucchini and Squash?

Store any leftover cooked zucchini and squash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of olive oil or butter to refresh the flavors!