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Zucchini Noodles Aglio et Olio

  • Recipe Submitted by on

Category: Healthy Recipes, Fruit, Vegetables

 Ingredients List

  • 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

1. 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.

2. Stir often with a wooden spoon, until it's toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.

3. In the same skillet, add the julienned zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.

4. In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.

5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they're coated.

6. Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving!

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