Zucchini Butter with Herbs

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Zucchini herb butter is a creamy, thick spread of summer squash, butter, and herbs.

Zucchini herb butter recipe. Low-carb, ketogenic and paleo.

It is a nice enhancement to normal butter, bringing a warmth and more profound flavor to a dish.

Use this as a side vegetable or topping to add healthy fats to any meal. It’s delicious when drizzled with our Easy Balsamic Glaze recipe as well!

Check out this list of other low-carb dip recipes for more dip ideas.

Zucchini herb butter recipe on a bowl. A view of the mountain on the background.

Zucchini Herb Butter

This low-carb zucchini recipe makes a delicious pan of aromatic caramelized vegetable dip. Zucchini herb butter is flavorful, quick and easy to make, and very versatile.

In these summer months zucchini is an abundant vegetable making it the perfect choice for local, seasonal eating. Summer squashes, as opposed to their more sugary winter counter parts, generally do not need to be tracked. Summer squash is a high fiber, low-carb vegetable. Zucchini is pretty easy to grow in your backyard, try it out and reap the fruits for this tasty low-carb jam.

low-carb zucchini herb butter recipe

Use zucchini butter in place of regular butter. Spread it on a chia or flax seed cracker, dip a celery stick, stuff a layer into a low-carb sandwich, or dollop on a bed of salad greens or steamed vegetables.

This is low-carb, ketogenic, and paleo friendly.

low-carb zucchini herb butter recipe

Zucchini Herb Butter Recipe (Low-Carb, Ketogenic, and Paleo)

Jessica Haggard
Zucchini herb butter is a creamy, thick spread of summer squash, butter, and herbs. 1Use this as a side vegetable or topping to add healthy fats to any meal.
5 from 1 vote
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Course Sauces, Dressings, and Dips
Cuisine American
Servings 4
Calories 244 kcal


  • 2 pounds zucchini
  • 1/2 cup butter
  • 1 clove garlic minced
  • 1 handful fresh basil chopped
  • 2 sprigs fresh mint chopped
  • salt and ground black pepper


  • Coarsely grate the zucchini. Let it drain in a colander for 5 minutes, press down with the back of a spoon to excrete extra water.
    2 pounds zucchini
  • In a skillet, warm butter and saute garlic for one minute. Add zucchini and herbs, stir well to combine. Cook on medium heat for 15-20 minutes, until the squash is a spreadable consistency. Stir occasionally so as not to burn the vegetables. It is ready once the zucchini is of a jam-like consistency.
    1/2 cup butter, 1 clove garlic, 1 handful fresh basil, 2 sprigs fresh mint, salt and ground black pepper


Adapted from an original recipe by caterer Jennie Cook

Nutrition & Macros

Calories: 244kcalCarbohydrates: 7gProtein: 3gFat: 24gSaturated Fat: 15gSodium: 221mgFiber: 4gNet Carbohydrates: 3g

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