How do you make low carb garlic butter zucchini without it turning mushy?

The key to non-mushy zucchini is high-heat searing without overcrowding the pan. Slice 2 medium zucchinis into uniform 1/4-inch rounds and pat them completely dry. Sear them in a single layer over medium-high heat for 2-3 minutes per side until charred, then finish with butter and garlic over medium heat.

How long does it take to cook garlic butter zucchini in a skillet?

This entire recipe from prep to table takes just 20 minutes. You will need about 10 minutes to slice the zucchini, mince 4 cloves of garlic, and chop the parsley. The active stove time is another 10 minutes: 4-6 minutes for searing and about 1 minute to cook the garlic butter sauce.

Is zucchini a keto-friendly vegetable for a low carb diet?

Yes, zucchini is an excellent choice for a keto or low carb diet. Each serving of this garlic butter zucchini recipe contains approximately 9 grams of total carbohydrates. Its high water content and mild flavor make it a versatile, low carb substitute for pasta or starchy side dishes.

What can I substitute for zucchini in this garlic butter recipe?

Yellow summer squash is the best substitute for zucchini in this recipe. Because yellow squash is slightly softer, reduce the sear time by about 30 seconds per side to prevent it from becoming mushy. You can also use ghee instead of unsalted butter for a dairy-free version.

Low Carb Garlic Butter Zucchini In 20 Minutes

Name: Low Carb Garlic Butter Zucchini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 medium zucchini, sliced into ¼-inch rounds (approx. 1 lb / 450g); 4 cloves garlic, minced (approx. 12g); 1 tbsp fresh parsley, chopped (3g); 3 tbsp unsalted butter, (42g); ½ tsp kosher salt, (3g); ¼ tsp cracked black pepper, (1g); ¼ tsp red pepper flakes, (1g)

Ingredients

Scale

Ingredients
2 medium zucchini, sliced into ¼-inch rounds (approx. 1 lb / 450g)
4 cloves garlic, minced (approx. 12g)
1 tbsp fresh parsley, chopped (3g)
3 tbsp unsalted butter, (42g)
½ tsp kosher salt, (3g)
¼ tsp cracked black pepper, (1g)
¼ tsp red pepper flakes, (1g)

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Instructions

Instructions
1-Slice the zucchini into uniform ¼-inch rounds: Slice the zucchini into uniform ¼-inch rounds. Pat the slices dry with a paper towel to remove surface moisture. Mince the garlic finely and set aside.
2-Heat a large skillet over medium high: Heat a large skillet over medium high heat. Add a small amount of oil or a teaspoon of butter. Place zucchini slices in a single layer, leaving a small gap between each. Sear undisturbed for 2 3 minutes until charred, then flip and sear the other side for another 2 minutes.
3-Reduce heat to medium: Reduce heat to medium. Push the zucchini to the sides of the pan and add the remaining butter to the center. Once foaming, stir in the minced garlic and red pepper flakes for 30 60 seconds until fragrant.
4-Toss the zucchini back into the center: Toss the zucchini back into the center to coat in the garlic butter. Remove from heat immediately and sprinkle with salt, pepper, and fresh parsley.

Last Step:

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Prep Time: 10 min
Cook Time: 10 min
Method: stovetop

Nutrition

Calories: 198
Fat: 17.8g
Carbohydrates: 9g
Protein: 3.3g