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Fresh zucchini sautéed in #butter and garlic - WholeIntentions.com

I love zucchini – it’s low-maintenance and very productive. I also love that it’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 weeks later, you can still throw it in your food processor to use in baked goods.

It’s a rather bland tasting vegetable so it takes on the flavor of pretty much anything you cook with it. We use it in place of spaghetti noodles and most often in breads, muffins (Sourdough Zucchini Muffins), and cakes (Chocolate Zucchini Cake)

And we can’t neglect to mention that zucchini is candida safe, 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 sauté.

With butter.

Because everything is better with butter. Trust me.

Here’s how I throw this yummy dish together.

Buttery Zucchini & Garlic (gluten-free, candida-diet)
5 small zucchini
3 cloves garlic, minced
2 T. unsalted butter (you can use coconut oil for a casein-free option)
celtic sea salt, to taste

Directions:
1. Wash zucchini and cut off the 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 sauté over medium heat for about five minutes. Try not to stir it too often or the zucchini will start to get kinda mushy.

4. Once the butter and water (this is water that cooks out of the zucchini) start to bubble and boil just a bit, remove the frying pan from heat but 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 celtic sea salt and eat immediately. This recipe would work great with yellow summer squash as well.

Buttery Zucchini & Garlic

Allergies Candida-Diet, Gluten-Free
Meal type Side Dishes
Website Whole Intentions

Ingredients

  • 5 Small zucchini
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • celtic sea salt, to taste

Directions

1. Wash zucchini and cut off the 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 sauté over medium heat for about five minutes. Try not to stir it too often or the zucchini will start to get kinda mushy.
4. Once the butter and water (this is water that cooks out of the zucchini) start to bubble and boil just a bit, remove the frying pan from heat but 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 celtic sea salt and eat immediately. This recipe would work great with yellow summer squash as well.

Fresh zucchini sautéed in #butter and garlic - WholeIntentions.com

How do you like your zucchini?

 

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,

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Latest posts by Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant (see all)

    13 replies to "Buttery Zucchini & Garlic"

    • Jen Lossing, The Consigner Designer

      Looks simple yet delicious! Nice job!

    • Lisa

      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!

    • Mary F

      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!

    • Paula

      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!

    • Joluise

      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.

    • Paula

      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!

    • April @ The 21st Century Housewife

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

    • Lea H @ Nourishing Treasures

      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! 🙂

    • April @ The 21st Century Housewife

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

    • Alea Milham

      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.

    • Lisa @ Flour Me With Love

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

    • Amy

      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.

    • […] perhaps this Buttery Zucchini & Garlic is more your […]

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