This tasty side dish features zucchini and yellow squash cooked in buttery garlic goodness. It’s simple, healthy, and perfect for anyone looking to cut back on carbs!
Key Ingredients & Substitutions
Zucchini: Fresh, firm zucchini is essential for this dish. If you can’t find zucchini, you can use bell peppers or asparagus for a different taste. Both add a nice crunch!
Yellow Squash: This squash complements zucchini well. If you’re in a pinch, you can replace it with more zucchini or use summer squash to keep the dish vibrant and colorful.
Butter: I love using unsalted butter for a richer flavor. If you’re looking for a dairy-free option, try olive oil or coconut oil instead. They will add a unique twist!
Garlic: Fresh garlic is key for that strong flavor. If you lack fresh garlic, use garlic powder. One teaspoon equals about one clove, but adjust to your taste!
How Do I Cook the Vegetables to Make Them Perfectly Tender?
Cooking zucchini and yellow squash just right can be tricky. Follow these tips for the best texture:
- Start with a hot skillet to help achieve a nice sauté quickly.
- Don’t crowd the pan; otherwise, the veggies will steam instead of sear. If needed, cook in batches.
- Keep your heat at medium to ensure even cooking without burning the garlic.
- Check doneness by piercing with a fork—look for a slight tenderness while still retaining some crunch.
These steps will help you serve up a delicious, vibrant veggie side that’s sure to impress! Enjoy your cooking!
Easy Low Carb Garlic Butter Zucchini and Yellow 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
- 1 tablespoon fresh parsley, chopped (optional)
How Much Time Will You Need?
This lovely dish takes about 5 minutes to prepare and approximately 10-15 minutes to cook. In total, you’re looking at around 20-25 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Wash the zucchini and yellow squash under cool water. Pat them dry and chop them into bite-sized chunks. The smaller the pieces, the quicker they will cook!
2. Melt the Butter:
Place a large skillet on the stove over medium heat. Add the unsalted butter and let it melt completely, swirling the pan occasionally for even heating. You want it nice and bubbly!
3. Sauté the Garlic:
Once the butter is melted, add the minced garlic. Sauté it for about 1 minute until it’s fragrant. Be super careful not to burn the garlic, as it can turn bitter! Just keep an eye on it.
4. Add the Squash:
Now it’s time to add your chopped zucchini and yellow squash to the skillet. Stir everything together so the veggies are well coated with the garlic butter—it’ll make them delicious!
5. Cook the Vegetables:
Cook the mixture, stirring occasionally, for about 8-10 minutes. You’ll want the veggies to become tender and slightly golden-brown. If you like them a bit more crispy, just keep an eye on your cooking time. Everyone has their preference!
6. Season and Serve:
Sprinkle salt and black pepper over the veggies to your taste. If you’re feeling fancy, toss in some chopped fresh parsley at the end for an extra pop of flavor and color. Remove the skillet from heat, and voila! Serve warm as a tasty side dish.
This easy, healthy, and flavorful recipe makes the most out of zucchini and yellow squash. Enjoy this low-carb delight with your favorite protein, and happy cooking!
FAQ for Easy Low Carb Garlic Butter Zucchini and Yellow Squash
Can I Use Olive Oil Instead of Butter?
Absolutely! Olive oil will work just fine and will give the dish a slightly different flavor profile. Use the same amount (3 tablespoons) for a healthier option!
What Other Vegetables Can I Add?
You can easily add other low-carb vegetables like bell peppers, asparagus, or mushrooms. Just be sure to cut them into similar-sized pieces and adjust the cooking time if needed, as some may take longer or shorter to cook.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over low heat or in the microwave until heated through.
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the butter with a plant-based butter or olive oil. The recipe will still be delicious and full of flavor!
