This tender, buttery Zucchini with Butter and Garlic is made with fresh zucchini, minced garlic, and unsalted butter, ready in just 15 minutes. The edges caramelize in the hot pan before soaking up a rich, fragrant glaze. I rely on this quick side dish when I need vegetables fast without sacrificing flavor.
Why This Classic Works
I used to struggle with watery, soggy squash whenever I tried cooking it in a skillet. The trick is cutting the pieces uniformly and resisting the urge to stir them constantly.
Allowing the slices to sit undisturbed creates a golden crust that holds its shape. Tossed with fresh garlic at the very end, it prevents any bitter, burnt flavors from ruining the dish.
Zucchini with Butter and Garlic Ingredients
- 2 medium zucchini, cut into half-moons
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
How To Make Zucchini with Butter and Garlic
- Prep the vegetables: Wash the zucchini thoroughly and slice them into even half-inch rounds or half-moons so they cook at the same rate.
- Melt the butter: Place a large skillet over medium-high heat and melt the butter until it starts to foam slightly.
- Sear the slices: Add the zucchini in a single layer, season with salt and pepper, and let it cook undisturbed for 3 to 4 minutes until golden.
- Add the aromatics: Toss the vegetables, add the minced garlic, and cook for 1 more minute until fragrant before removing from heat.
Recipe Tips
- Use a large pan: Crowding the skillet traps steam, causing the vegetables to boil instead of sear.
- Salt at the right time: Adding salt draws out moisture, so wait until the zucchini hits the hot pan to season it.
- Watch the garlic: Garlic burns quickly in hot butter, which is why it goes in during the final minute of cooking.
What To Serve With Zucchini
This simple side pairs beautifully with grilled chicken breast or a thick-cut steak. I also like serving it alongside baked salmon for a light, low-carb dinner. The buttery pan juices are great spooned over mashed potatoes or rice.
How To Store
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a warm skillet to revive the buttery coating. I do not recommend freezing this, as the squash will become mushy upon thawing.
FAQs
Do I need to peel the zucchini first?
No, the skin adds color, flavor, and helps the slices hold their shape. Just wash them well before cutting.
Can I use olive oil instead?
Yes, you can substitute the butter with olive oil, or use a mix of both. Oil handles higher heat, while butter provides a richer taste.
Why did my dish turn out watery?
This happens if the pan is too crowded or the heat is too low. Make sure to use medium-high heat and cook in batches if necessary.
Nutrition
- Calories: 95 kcal
- Total Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 20 mg
- Sodium: 290 mg
- Total Carbohydrate: 5 g
- Protein: 2 g
Zucchini with Butter and Garlic
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minutesTender, caramelized Zucchini with Butter and Garlic is a fast 15-minute side dish perfect for busy weeknights. Fresh green zucchini, fragrant minced garlic, and rich butter combine to create a simple yet incredibly flavorful vegetable that pairs with any main course.
Ingredients
2 medium zucchini, cut into half-moons
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
Directions
- 1. Prep the vegetables: Wash the zucchini thoroughly and slice them into even half-inch rounds or half-moons so they cook at the same rate.
- 2. Melt the butter: Place a large skillet over medium-high heat and melt the butter until it starts to foam slightly.
- 3. Sear the slices: Add the zucchini in a single layer, season with salt and pepper, and let it cook undisturbed for 3 to 4 minutes until golden.
- 4. Add the aromatics: Toss the vegetables, add the minced garlic, and cook for 1 more minute until fragrant before removing from heat.
