Buttery Zucchini & Garlic

This post may contain affiliate links for companies I trust and/or purchase from myself. This means I make a small commission from your purchase. While this does not change your price, it does garner my heartfelt thanks. Read our full disclosure here.
Buttery Zucchini & GarlicI love zucchini – it’s a low-maintenance, productive vegetable to grow (and kind of pretty) that’s easy for the kids to spot and pick in the garden. And if your helpers do happen to miss one and you find yourself staring at a gigantic green monster, you can still throw it in your food processor and use it in baked goods.

Speaking of zucchini and the cooking world. . . I love that it’s so versatile. It’s a rather bland tasting vegetable that takes on the flavor of anything you cook with it. We use it to make pizza crust, grain-free lasagna, and don’t forget the breads, muffins, and cakes (like one of my favorites: Chocolate Zucchini Cake)

And we can’t neglect to mention that zucchini is a low-carb food on the candida safe list which makes me want to pucker up and kiss it on its little green nose. Smooch. And double smooch.

But my go-to, I-would-eat-this-every-day-if-I-could recipe is a very simple zucchini and garlic saute. With butter.

Because everything is better with butter. Trust me

Here’s how I throw this yummy dish together.

Buttery Zucchini & Garlic (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)

5 small zucchini
3 cloves garlic, minced

2 T. unsalted butter (you can use coconut oil for a casein-free option)

1. Wash zucchini and cut off ends. Cut each zucchini into 1/4″ slices.

2. Place slices into a frying pan and add minced garlic. Cut butter into thin slices and lay on top of zucchini.

3. Place a lid on frying pan and saute over medium heat for about five minutes. Try not to stir it too often.

4. Once the butter and water (cooks out of the zucchini) start to bubble and boil just a bit, remove from heat and leave the lid on. Let it sit for about ten minutes, letting the steam finish cooking them until they’re tender-crisp.

5. Salt generously with real celtic sea salt and eat immediately. This recipe would work great with yellow summer squash as well.

Makes 5 servings. Net carbs: 3.21g


P.S. What are your favorite ways to eat zucchini?


Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.

Shared with: Kelly The Kitchen Kop, Butter Believer, Everyday Tastes, A Little Bit of Spain In Iowa, A Delightful Home, Momnivore’s Dilemma, The Girl Creative, Home Savvy A to Z, The Healthy Home Economist, Make Ahead Meals For Busy Moms, Hartke is Online, Tip Junkie, Cooking Traditional Foods, Chef in Training, Juliecache, Time-Warp Wife, Vintage Wannabee, Real Food Forager, Blessed With Grace, At Home With K, Confessions of A Stay-At-Home-Mom, Simply Gluten & Sugar Free, Rook No. 17, Raising Homemakers, Women Living Well, Blue Cricket Design, The King’s Court IV, We Are That Family, Frugally Sustainable, Gluten Free Homemaker, Crystal & Comp, Sugar & Dots, The Stuff of Success, Day2Day Joys, The Thrifty Home, This Chick Cooks, A Little Bit of Spain in Iowa, The Nourishing Gourmet, Simply Sweet Home, Life As Mom, Whipperberry, Real Food Whole Health, Shabby Nest, Fingerprints on the Fridge, Premeditated Leftovers, Real Food Freaks, Creation Corner, Mom Trends, Serenity Now, DIY Home Sweet Home, Nourishing Treasures, Coastal Charm, Above Rubies, This Chick Cooks, Whipperberry, Skip to My Lou, Celebrating Family, Food Renegade, Flour Me With Love, The Modest Mom Blog, Growing Home, Living Oil Lady, Deep Roots at Home, Raising Mighty Arrows, Our Simple Country Life, Comfy in the Kitchen, Little Natural Cottage, Our Simple Farm,

photo credit:
africa / FreeDigitalPhotos.net

If this post was helpful, please feel free to share it with others:

Related Posts Plugin for WordPress, Blogger...
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .


  1. Lisa says

    This sounds great! I just found out that my husband will actually eat this vegetable so I need some new ways we can make it!

  2. Mary F says

    This looks so easy and delicious. It's definitely my idea of the way to get the best from a great vegetable.

    Newly following from What's Cooking Wednesday! Thanks so much for sharing this!

  3. Paula says

    Lisa – my husband Travis never used to eat any veggie but potatoes and corn – but now he eats broccoli, cauliflower, tomatoes (that was a big one!), zucchini, etc.

    I'm so glad for the internet and ways to find new and interesting recipes. Glad this one can help!

    Mary – Welcome and thanks for following!

  4. Joluise says

    My zucchini ready to pick and it looks like I will have lots so I need lots of recipes. I like to fry mine with mushroom and fresh tomato.

  5. Paula says

    Joluise – Mmm, that sounds good. We've been experimenting with zucchini pizza crust – and while it's not perfected yet, the kids are sure enjoying having pizza more often!

  6. April @ The 21st Century Housewife says

    This is a great way to serve zucchini! Thank you for sharing this post with the Gallery of Favorites.

  7. Lea H @ Nourishing Treasures says

    Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  8. April @ The 21st Century Housewife says

    This looks like a delicious way to serve zucchini. Thank you for sharing this post with the Hearth and Soul hop.

  9. Alea Milham says

    This sounds wonderful and we have had some great sales on zucchini lately. I usually cook my zucchini in olive oil with onions and garlic.

  10. Lisa @ Flour Me With Love says

    I love zucchini too and this looks delicious! Thanks so much for sharing at Mix it up Monday :)

  11. Amy says

    Mmm – that sounds delicious! Zucchini is a favorite of mine, and that sounds like a delicious side dish. For a main dish, like to cut up chicken and zucchini into small pieces, sprinkle with cumin, paprika, salt and pepper, drizzle with olive oil, and then broil in the oven.

We'd love to hear from you! Please leave a courteous comment below (this doesn't mean you have to agree, just be kind in your response). Comments that use foul language, or are rude and obnoxious will be removed.