Garlic Butter Zucchini and Carrot Recipe

Sautéed garlic butter zucchini and carrot rounds topped with fresh parsley in a white bowl.

A quick, vibrant 20-minute Mediterranean side dish featuring tender-crisp zucchini and carrot rounds tossed in a savory garlic butter and herb glaze.

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Prep Time 10

Cook Time 10

Servings: 4

Calories: 135

Ingredients Method Notes

Ingredients

- 2 medium zucchini sliced into 1/4-inch diagonal rounds
- 2 large carrots peeled and sliced into 1/4-inch diagonal rounds (slightly thinner)
- 2.5 tbsp Extra Virgin Olive Oil divided
- 1 tbsp unsalted grass-fed butter
- 4 cloves garlic finely minced
- 1/2 tsp dried Italian seasoning or equal parts oregano and thyme
- 1/4 tsp red pepper flakes optional
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- 2 tbsp fresh flat-leaf parsley finely chopped
- 1 tbsp fresh lemon juice optional finish

Method

Prep:

Wash zucchini and peel carrots. Slice both on a slight diagonal into uniform 1/4-inch thick rounds. Slice carrots slightly thinner to equalize cooking times.

Sauté Carrots:

Heat 1.5 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add carrot rounds and sauté for 3–4 minutes, stirring frequently until they begin to soften.

Sauté Zucchini & Garlic:

Reduce heat to medium. Add remaining 1 tbsp olive oil, 1 tbsp butter, zucchini rounds, and minced garlic. Season evenly with Italian seasoning, red pepper flakes, salt, and pepper.

Glaze & Tender-Crisp:

Sauté for 4–5 minutes, stirring gently to coat the veggies evenly without breaking the zucchini rounds. Cook until zucchini is vibrant green and carrots are fork-tender.

Finish & Serve:

Remove from heat. Toss with fresh parsley and optional lemon juice. Serve immediately.

Notes

- For uniform cooking, make sure the carrot rounds are sliced slightly thinner than the zucchini rounds.
- To make this recipe vegan or dairy-free, substitute the butter with additional extra virgin olive oil.