Name: Garlic Butter Sautéed Zucchini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp. extra-virgin olive oil; 2 tbsp butter; 2 cloves garlic (minced); 3 large zucchini (cut into rounds); 1/2 tsp. Italian seasoning; Pinch of crushed red pepper flakes; Kosher salt and freshly ground black pepper to taste; Chopped Fresh parsley for garnish.

Sautéed zucchini with garlic butter is a quick and easy, low carb side dish. Make it for dinner tonight in less than 10 minutes!

Some of my favorite zucchini recipes are just as easy to make as this one is.

I love these main dishes made with zucchini Ingredient Chicken Zucchini Boats, Low-Carb Chicken Zucchini Enchilada, 4-Ingredient Chicken Zucchini Rolls and this Spinach and Zucchini Lasagna Recipe.

Zucchini – the perfect side dish

Zucchini is one of the most versatile veggies available, and it fits perfectly into any healthy eating plan. I use it so often in my recipes because they take on flavour so well like in my Quick Beef and Zucchini Skillet and Zucchini Casserole Recipe.

Plus, it pairs well with almost everything! It’s delicious as a side dish with baked chicken, grilled steak, pork chops, and even fish. While I don’t do this for this recipe, zucchini can be turned into low-carb noodles as well like in my Zucchini noodles with Tomato Sauce and Shrimp.

Ingredients for garlic butter sautéed zucchini

For this recipe, you will be sauteing the zucchini in a skillet on the stove top.

The spices are simple but flavourful!

A bit of Italian seasoning and a pinch of red pepper flakes, plus salt and black pepper. But the ingredients that make it extra delicious are garlic and butter!

Here’s what you’ll need:

Extra-virgin olive oil – You can easily substitute any flavor oil you prefer.
Butter – Because there’s salt in this recipe, it’s best to use unsalted butter. If you only have butter with salt in it, I suggest that you omit the salt from this recipe.
Fresh garlic cloves
Zucchini
Italian seasoning – You can use a seasoning blend, or make your own at home.
Crushed red pepper flakes
Kosher salt and freshly ground black pepper
Fresh parsley, for garnish.

How to sauté zucchini

Heat the pan. Set a large skillet over medium heat and get it nice and hot. Then, add olive oil and butter and let the butter melt.
Add garlic and cook for about 30 seconds, or until it’s fragrant, Be careful because garlic burns easily.
Add zucchini and your seasonings. Use a wooden spoon or tongs to coat the zucchini in the butter/oil.
Cook until tender. It will take about 7 minutes to saute zucchini. You will know it’s ready when it becomes caramel in color. Then, garnish with parsley and you’ll be ready to serve.

Serving and Storing Sautéed Zucchini

It’s best if you can make this side dish just before serving it, because it tastes best when it’s warm. Also, cooked zucchini is a very soft vegetable, so it tends to cool down quickly.

You can safely store it in a covered container in the refrigerator for a few days. However, it can be difficult to reheat it without it becoming soggy.

If you need to reheat it, the best way to do it is over low heat in a skillet. I don’t recommend microwaving it because it will definitely become soggy.

Protein dishes to go with this Garlic Butter Sautéed Zucchini:

Want another low-carb recipe? Try this Low-carb Egg Roll in a Bowl with Sautéed Kale or any of these 10 Low-Carb Zucchini Dinner Recipes!

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4.50 from 10 votes

Garlic Butter Sautéed Zucchini

Sauteed zucchini with garlic butter is a quick and easy, low carb side dish. Make it for dinner tonight in less than 10 minutes!

Prep: 5

Cook: 10

Total: 15

Servings: people

Print Rate

Ingredients

▢ 1 tbsp. extra-virgin olive oil
▢ 2 tbsp butter
▢ 2 cloves garlic minced
▢ 3 large zucchini cut into rounds
▢ 1/2 tsp. Italian seasoning
▢ Pinch of crushed red pepper flakes
▢ Kosher salt and freshly ground black pepper to taste
▢ Chopped Fresh parsley for garnish.

US Customary Metric

Instructions

In a large skillet, add olive oil and butter over medium heat.
Add garlic and cook until fragrant, 30 seconds.
Add zucchini, Italian seasoning, salt, pepper and a pinch of red pepper flakes. Cook until zucchini is tender for about 7 minutes.
Garnish with parsley.
Serve warm. Enjoy!

Tips

Feel free to use any coloured zucchini for this recipe.
There's no need to peel the zucchini before cooking.
I like to use unsalted butter as we season with salt. If you only have salted butter, make sure to adjust the added salt.
To store: I don't recommend storing this zucchini dish for more than a few days as it'll get soggy over time.
To reheat: Gently reheat on the stove to try to prevent the zucchini from getting soggy.

Nutrition Information

Serving: 1/4 Calories: 98kcal (5%) Carbohydrates: 3g (1%) Protein: 1g (2%) Fat: 9g (14%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Cholesterol: 15mg (5%) Sodium: 71mg (3%) Potassium: 251mg (7%) Fiber: 1g (4%) Sugar: 1g (1%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.