Buttery zucchini and garlic
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.
Add some flavor
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.
My go-to, vegetable recipe - a very simple, buttery zucchini and garlic sauté. Because everything is better with butter.
- 5 small zucchini
- 3 cloves garlic minced
- 2 Tablespoons unsalted butter
- 1 pinch Himalayan salt (to taste)
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Wash zucchini and cut off the ends. Cut each zucchini into 1/4″ slices.
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Place slices into a frying pan and add minced garlic. Cut butter into thin slices and lay on top of zucchini.
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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 mushy.
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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.
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Salt generously with salt and eat immediately. This recipe would work great with yellow summer squash as well.
Note: replace butter with coconut oil to make this dairy-free and allowed on the paleo and AIP diets.
How do you like your zucchini?
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Looks simple yet delicious! Nice job!
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!
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!
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!
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.
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!
This is a great way to serve zucchini! Thank you for sharing this post with the Gallery of Favorites.
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! 🙂
This looks like a delicious way to serve zucchini. Thank you for sharing this post with the Hearth and Soul hop.
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.
I love zucchini too and this looks delicious! Thanks so much for sharing at Mix it up Monday 🙂
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.