This tasty sauté brings together fresh zucchini and yellow squash, all coated in rich garlic butter. It’s a light and flavorful side dish that’s perfect for any meal!
Honestly, if you love garlic like I do, this dish will make your taste buds dance! I serve it alongside grilled chicken, and it never disappoints. Yum!
Key Ingredients & Substitutions
Zucchini: Zucchini adds a lovely texture. You can swap it with yellow squash if you prefer, or even use other squashes like pattypan or more firm veggies like bell peppers for a different taste!
Yellow Squash: The flavor of yellow squash is mild and complements zucchini well. If it’s out of season, try using asparagus or broccoli as a substitute for crunch.
Butter: Unsalted butter gives a rich flavor. If you’re dairy-free, ghee or olive oil works great! I also sometimes use avocado oil for a healthier spin.
Garlic: Fresh garlic is key for that aromatic flavor. If you’re short on time, garlic powder can be a quick substitute, but fresh is always best if you can swing it!
Parsley: Fresh parsley lifts the dish with brightness. Feel free to use basil or cilantro for a twist. A sprinkle of dried herbs can also work in a pinch!
How Do I Get the Vegetables Perfectly Cooked?
Cooking zucchini and yellow squash just right can make a big difference. Here’s how you can achieve perfectly sautéed veggies:
- Start with medium heat; this allows for even cooking without burning the garlic.
- Keep an eye on the garlic and stir it when it gets fragrant (about 30 seconds). Burnt garlic can turn bitter!
- Add the veggies and stir them often. This helps them cook evenly and caramelize nicely.
- Cook until they’re tender and golden on the edges, about 8-10 minutes. You want them soft but not mushy!
Remember, patience is key! Sautéing at a steady pace ensures you get that delicious flavor without overcooking. Enjoy your dish!
How to Make Low Carb Garlic Butter Zucchini and Yellow Squash Sauté
Ingredients You’ll Need:
- 2 medium zucchini, cut into chunks
- 2 medium yellow squash, cut into chunks
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- Optional: a pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This recipe will take about 5 minutes to prepare and 10 minutes to cook, totaling around 15 minutes. It’s quick and perfect for a busy weekday meal or a simple side dish!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by washing both the zucchini and yellow squash. Cut them into bite-sized chunks, making sure they are uniform so they cook evenly. Set them aside for now!
2. Melt the Butter:
In a large skillet, add the unsalted butter over medium heat. Keep an eye on it as it melts; you want it to start foaming but not burn. This will create a lovely garlic butter base!
3. Sauté the Garlic:
Add the minced garlic to the melted butter and sauté for about 30 seconds. Stir constantly to ensure the garlic becomes fragrant without burning, as burnt garlic can ruin the flavor.
4. Cook the Vegetables:
Once the garlic is aromatic, toss in the zucchini and yellow squash chunks. Stir until each piece is well coated in the garlic butter. Cook the vegetables for about 8-10 minutes, stirring occasionally. You want them tender and with a nice golden-brown color on the edges.
5. Season and Garnish:
Once the squash is cooked, season with salt and black pepper to taste. If you’re feeling adventurous, add the red pepper flakes for some heat. Stir in the chopped parsley at this point for a fresh touch!
6. Serve and Enjoy:
Remove the skillet from the heat and transfer the sautéed vegetables to a serving bowl. Add a sprinkle of extra parsley on top for garnish if desired. Serve your warm, beautiful dish as a perfect low-carb side!
Enjoy this delicious and healthy garlic butter zucchini and yellow squash sauté—it’s a simple dish that brings a lot of flavors to your table!
Can I Use Other Vegetables in This Recipe?
Absolutely! While zucchini and yellow squash are the stars here, feel free to experiment with other veggies like bell peppers, asparagus, or even mushrooms. Just keep in mind that cooking times may vary depending on the vegetable!
Is This Dish Prep-Friendly for Meal Prep?
Definitely! You can make this sauté ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave when ready to serve. Just give it a quick stir to refresh the flavors!
How Can I Make This Recipe Dairy-Free?
No problem! You can substitute the unsalted butter with olive oil or coconut oil for a dairy-free version. You won’t lose any flavor, and it will still be delicious!
Can I Use Frozen Zucchini and Squash?
Using frozen veggies is possible, but make sure to thaw and drain them before cooking to avoid excess moisture in the dish. You may need to adjust the cooking time, as they will cook faster than fresh vegetables!
