This simple dish features fresh zucchini and squash cooked in tasty garlic butter. It’s low carb, healthy, and super quick to make—perfect for busy weeknights!
I love how the buttery garlic brings out the veggies’ natural flavors. Plus, it makes a great side dish or light meal. You might even forget it’s healthy! 😄
Key Ingredients & Substitutions
Zucchini: Zucchini is low in calories and packed with nutrients. If you’re in a pinch, you can use yellow squash instead, or try other veggies like bell peppers or asparagus for a different twist.
Yellow squash: This adds a soft texture and a slightly sweet flavor. You can swap it out for other summer squashes if needed. They all pair well with garlic butter!
Butter: I recommend using unsalted butter for better control over seasoning. If you prefer a dairy-free option, olive oil or coconut oil works great too.
Garlic: Fresh garlic is best for maximum flavor; however, garlic powder can be used as a substitute. Just remember that 1/8 teaspoon of garlic powder equals 1 clove of fresh garlic.
How Do I Make Sure the Vegetables Cook Evenly?
Cooking zucchini and squash to perfection relies on cutting them into even pieces. This ensures they cook at the same rate. Here’s a simple guide:
- Chop your zucchini and squash into uniform 1-inch pieces. This promotes even cooking and prevents any pieces from being mushy while others are still crisp.
- Start by melting the butter over medium heat, then add garlic, allowing it to infuse flavor into the butter.
- When you add the veggies, stir them regularly. This helps them cook evenly and get a nice golden-brown color.
- Cook until they’re tender; about 8-10 minutes should be perfect—keep an eye on them!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients:
- 2 medium zucchinis, chopped into 1-inch pieces
- 2 medium yellow squash, chopped into 1-inch pieces
- 3 tablespoons butter
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Time Needed:
This delicious dish will take about 5 minutes to prep and 10 minutes to cook, totaling around 15 minutes from start to finish. In no time at all, you’ll have a tasty and healthy vegetable side ready to serve!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by washing the zucchinis and yellow squash under cool water. Next, chop them into 1-inch pieces to ensure they cook evenly and provide a nice texture in your dish.
2. Melt the Butter:
Place a large skillet over medium heat. Add the butter and let it melt completely. Once the butter is melted, it will start to foam slightly—this is the perfect time to add your garlic!
3. Sauté the Garlic:
Add the minced garlic to the skillet. Sauté it for about 1 minute. Make sure to stir so it doesn’t brown; you just want it to become fragrant and flavorful!
4. Cook the Zucchini and Squash:
Now, toss the chopped zucchinis and squash into the skillet. Use a spatula to stir and coat all the pieces in that delicious garlic butter. Cook for about 8-10 minutes, stirring occasionally, until the veggies are tender and have golden-brown spots.
5. Season and Serve:
Once the zucchini and squash are cooked, sprinkle salt and black pepper to taste over the top. If you’re using it, add the fresh parsley for a pop of color and flavor. Give everything a good stir, then remove it from the heat.
6. Enjoy!
Serve warm as a delightful side dish or a light meal. Enjoy every bite of your tasty, low-carb garlic butter zucchini and squash!
FAQ for Easy Low Carb Garlic Butter Zucchini and Squash
Can I Use Olive Oil Instead of Butter?
Absolutely! If you’d prefer a lighter option or need a dairy-free alternative, olive oil works perfectly. Just use the same amount—3 tablespoons—and it will still give the dish great flavor!
How Can I Store Leftover Zucchini and Squash?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the stove over low heat, adding a splash of water or broth to help retain moisture.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to mix and match with other veggies like bell peppers, asparagus, or mushrooms. Just try to cut them into similar-sized pieces so they cook evenly with the zucchini and squash.
What Can I Serve This With?
This dish pairs beautifully with grilled chicken, fish, or as a bed for a hearty protein like steak. For a complete meal, try serving it over quinoa or cauliflower rice for an extra boost while keeping it low-carb!
