Zucchini Noodles Aglio et Olio
From Well Fed: Paleo Recipes For People Who Love to Eat [1]
Notes
If you have a julienne peeler or mandoline, it will make things easier when it comes to slicing the zucchini. Just make sure to not slice too thin — 1/4 of an inch will do it.
Ingredients
- 1/2 teaspoon coconut oil
Pinch of salt
1 tablespoon almond flour or almond meal
4 large zucchinis, sliced with a julienne peeler
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (or more to taste)
1 tablespoon minced parsley
1/4 teaspoon black pepper
Directions
- Heat a large skillet over medium-high heat, about two minutes. Add the coconut oil, and once it's melted, add the almond flour and a pinch of salt.
- Stir often with a wooden spoon, until it's toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.
- In the same skillet, add the julienned zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.
- In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.
- Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they're coated.
- Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving!
Source: Calorie Count [2]
Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- 2 servings
- Total Time
- 19 minutes, 59 seconds
Nutrition
- Calories per serving
- 257