This dish is packed with fresh zucchini and squash, all tossed in a tasty garlic butter sauce. It’s low in carbs but high on flavor—perfect for a healthy meal!
Honestly, the buttery garlic blend makes the veggies hard to resist. I often sneak in some extra squash, and who can blame me? Just sauté, and you’re ready to enjoy this easy treat!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a lovely texture and mild flavor. If zucchini isn’t available, summer squash or eggplant make good substitutes. I often mix them up for variety in my dishes!
Yellow Squash: This brings a slightly sweet flavor. You can swap it for other squash varieties, like pattypan or even bell peppers for a different taste but still keep it low-carb.
Butter: Unsalted butter provides the best control over the flavor; you could easily use olive oil for a lighter option, or even ghee for a nutty twist!
Garlic: Fresh minced garlic is essential for flavor. If using garlic powder, about 1 teaspoon will do, though the fresh stuff is so much better!
Fresh Parsley: This herb adds a pop of freshness. Don’t have parsley? Fresh basil or cilantro work well too, giving a different but delicious flavor boost.
How Do I Get the Zucchini and Squash to Cook Evenly?
Cooking zucchini and squash evenly is all about cutting them into similar-sized chunks. Aim for about 1-inch pieces so they cook at the same rate. Also, be sure to stir occasionally to promote even browning and cooking.
- Start with medium heat to avoid burning, especially after adding garlic.
- Cook until veggies are tender and slightly caramelized, usually around 8-10 minutes.
- Adjust heat down if they cook too fast or start to brown too much.
These tips help ensure your dish looks great and tastes even better. Happy cooking!
Easy Low Carb Garlic Butter Zucchini and Squash
Ingredients:
- 2 medium zucchini, cut into 1-inch chunks
- 2 medium yellow squash, cut into 1-inch chunks
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for a slight kick
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and around 10 minutes to cook, so you’re looking at a total of about 15 minutes to have a tasty low-carb side dish ready to go!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
To start off, wash the zucchini and yellow squash well. Cut both into roughly 1-inch chunks for even cooking. The more similar in size they are, the better they will cook together!
2. Melt That Butter:
Grab a large skillet and place it over medium heat. Add the unsalted butter and let it melt until it starts to foam gently. This is when the magic begins!
3. Sauté the Garlic:
Once the butter is melted, add the minced garlic to the skillet. Sauté it for about 30 seconds, just until it’s fragrant. Make sure to keep an eye on it—garlic can burn quickly, and we don’t want that!
4. Add the Zucchini and Squash:
Now, it’s time to toss in your prepared zucchini and yellow squash. Stir everything together in the skillet, ensuring the veggies are evenly coated in that delicious garlic butter.
5. Cook Until Tender:
Let the veggies cook for about 8-10 minutes. Stir occasionally, and you’ll know they’re done when they turn tender and start to caramelize with a nice golden brown color.
6. Season and Add Fresh Herbs:
Sprinkle in some salt, black pepper, and the optional red pepper flakes if you enjoy a little spice! Stir in the fresh chopped parsley and give it another minute to combine all those wonderful flavors.
7. Serve and Enjoy:
Once everything is well combined and cooked to perfection, remove the skillet from the heat. Serve your warm garlic butter zucchini and squash as a delightful low-carb side dish—perfect alongside any main meal!
Enjoy this easy recipe that highlights the natural flavors of zucchini and squash, all thanks to the richness of garlic butter and fresh herbs!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini and Squash for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry to remove excess moisture before cooking. Frozen veggies may need a bit longer to cook to ensure they get tender and flavorful.
What Can I Substitute for the Butter?
If you prefer a dairy-free option, you can use olive oil or coconut oil instead of butter. They’ll still add great flavors and help the garlic sauté perfectly!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or in the microwave to maintain the texture of the vegetables.
Can I Add Other Vegetables to This Dish?
Absolutely! This recipe is quite versatile. Feel free to add bell peppers, cherry tomatoes, or even asparagus for extra color and flavor. Just cut them to a similar size for even cooking!
