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Keto Creamy Tuscan Vegetables - A Cozy, Low-Carb Skillet Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, thinly sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets (small, bite-size)
  • 2 cups baby spinach (or chopped kale)
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth (preferably low-sodium)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh basil, chopped (optional, for garnish)
  • Lemon wedge (optional, for finishing)

Method
 

  1. Prep the vegetables: Slice zucchini, yellow squash, and bell pepper. Cut broccoli into small florets so they cook quickly. Mince garlic and thinly slice the onion.
  2. Warm the pan: Heat a large skillet over medium heat. Add olive oil and butter. When the butter melts and foams, add the onion with a pinch of salt. Cook 3–4 minutes until softened.
  3. Sauté the aromatics: Add garlic and cook 30–45 seconds, stirring, until fragrant. Avoid browning the garlic to keep flavors sweet and mellow.
  4. Cook the veggies: Add broccoli, zucchini, yellow squash, and bell pepper. Season with salt, pepper, and Italian seasoning. Sauté 5–7 minutes, stirring often, until tender-crisp.
  5. Add sun-dried tomatoes: Stir in chopped sun-dried tomatoes and crushed red pepper flakes if using. Cook 1 minute to warm and release flavor.
  6. Build the sauce: Pour in the broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. Add the heavy cream and bring to a gentle simmer.
  7. Thicken and cheese: Reduce heat to low. Stir in Parmesan gradually until melted and smooth. Simmer 2–3 minutes, stirring, until the sauce lightly coats the back of a spoon.
  8. Wilt the greens: Add spinach and fold gently until just wilted, about 1 minute. Taste and adjust salt and pepper. If you like brightness, finish with a small squeeze of lemon.
  9. Serve: Garnish with fresh basil. Enjoy as a main dish or serve alongside grilled chicken, salmon, or steak.