2 tablespoons chopped fresh parsley, optional for garnish
Spread the zucchini and squash noodles in a single layer across paper towels. Sprinkle them generously with sea salt and let rest for 20 minutes. This will draw out the excess moisture. Use fresh paper towels to dab the excess liquid.
Heat the butter in a large skillet over medium heat. Add the garlic to the pan and sauté until fragrant, being careful not to burn.
Add the chicken stock, zucchini and squash noodles, salt, pepper, and thyme to the pan.
Sauté for 5 minutes or until the vegetable noodles are tender.
Garnish with Parmesan cheese and parsley before serving.
Keywords: keto side dish recipes, low carb vegetables, keto zucchini recipes, paleo side dish recipes, summer squash side dish