This easy garlic butter zucchini and squash dish is perfect for a light meal. It’s full of fresh flavors and made in just minutes—who doesn’t love a quick and delicious side?
I like to throw it together on busy nights. The garlic butter makes the veggies taste incredible! Plus, it’s low carb, so I can enjoy it guilt-free! 🥒✨
Key Ingredients & Substitutions
Zucchini: This is the star vegetable! Zucchini is mild and tender when cooked. If you don’t have zucchini, try using eggplant or bell peppers; they’ll add their own unique flavors.
Yellow Squash: Adds a lovely color and sweet taste. Squash can be swapped with butternut squash if you’re looking for something a bit sweeter, though it may require a bit longer to cook.
Butter: Unsalted butter works best here to control the salt level. If you’re dairy-free, olive oil or coconut oil can substitute well and add a different flavor profile.
Garlic: Fresh garlic is key to a tasty dish. If you’re in a pinch, garlic powder can work, but cut back to about 1/2 teaspoon since it’s more concentrated.
How Do I Get the Zucchini and Squash to Cook Evenly?
Cooking zucchini and squash might seem simple, but ensuring they cook evenly is crucial. Start by cutting them into similar-sized pieces. This step helps them cook at the same rate. Here’s how:
- Use a sharp knife to cut the veggies into bite-sized pieces, about 1 inch each.
- Heat your skillet over medium heat; this allows for controlled cooking.
- Stir occasionally to prevent sticking and ensure even browning. You want them tender but not mushy!
It usually takes about 7-10 minutes of cooking, but keep an eye on them to achieve your preferred level of doneness!
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
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This delicious dish takes about 5 minutes of prep time and around 10 minutes of cooking time. So, you’re looking at around 15 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing your zucchinis and yellow squash under cool running water. Once clean, chop them into similar-sized bite-sized pieces—about 1 inch is ideal. This helps them cook evenly.
2. Melt the Butter:
In a large skillet, place the unsalted butter over medium heat. Give it a moment to melt, making sure it doesn’t brown. You want it just melted for the next step!
3. Add Garlic:
Once the butter is melted, add the minced garlic to the skillet. Sauté it for about 1 minute, stirring frequently. You want it fragrant, but watch closely to avoid burning!
4. Cook the Zucchini and Squash:
Now, toss your chopped zucchini and yellow squash into the skillet. Stir everything together well, coating the veggies in that delicious garlic butter. Cook for about 7-10 minutes, stirring occasionally. You want the vegetables tender but with a lovely golden brown edge.
5. Season and Serve:
After cooking, season your dish with salt and black pepper to taste. Give it a final stir, then remove it from the heat. If you’d like, sprinkle with fresh parsley for a colorful garnish. Serve warm and enjoy your tasty low carb side!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other vegetables like bell peppers, mushrooms, or asparagus for added variety. Just make sure to cut them into similar sizes to ensure even cooking.
What If I Don’t Have Fresh Garlic?
If fresh garlic isn’t available, you can use garlic powder as a substitute. Start with about 1/2 teaspoon, as it’s more concentrated. Add it in when you add the zucchini and squash for the best flavor infusion!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or oil to keep the vegetables moist.
Can I Make This Recipe Vegan?
Yes! Simply substitute the unsalted butter with olive oil or a vegan butter alternative. This will maintain the delicious flavor while making it vegan-friendly!
