Eggplant and Zucchini Stir-Fry with Garlic Butter
A quick low-carb stir-fry combining tender eggplant and zucchini sautéed in garlic butter with herbs for a flavorful keto side or vegetarian main. This mediterranean-inspired keto (vegetarian, low carb) ready in about 25 minutes pairs unsalted butter, minced garlic cloves, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, cut into 1/2-inch cubes eggplant
- 2 medium, sliced into 1/4-inch half-moons zucchini
- 4 tbsp unsalted butter
- 4, minced garlic cloves
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) crushed red pepper flakes
- 1/4 cup grated (optional) parmesan cheese
Instructions
- Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium heat until melted and foaming.
- Step 2: Add 4 minced garlic cloves and 1 tbsp fresh thyme leaves, sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 medium cubed eggplant and 2 medium sliced zucchini, sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes if using.
- Step 4: Stir-fry vegetables over medium heat for 8-10 minutes, stirring frequently until tender and edges start to caramelize.
- Step 5: Add remaining 2 tbsp butter to the skillet and toss to coat vegetables, cooking an additional 2 minutes until butter is absorbed.
- Step 6: Remove from heat and sprinkle 1/4 cup grated parmesan cheese over the top if desired before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Zucchini Stir-Fry with Garlic Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Zucchini Stir-Fry with Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Eggplant and Zucchini Stir-Fry with Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Zucchini Stir-Fry with Garlic Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Zucchini Stir-Fry with Garlic Butter vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
