While most zucchini noodle recipes require a spiral slicer, this uses a regular veggie peeler to make long, flat noodles. The almond flour gives it a slightly toasted texture and extra flavor. Feel free to serve with sliced hard boiled eggs or your choice of lean meat for added protein.
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 peeled 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.
Nutritional Analysis: One serving equals: 165 calories, 12g fat, 72mg sodium, 13g carbohydrate, 5g fiber, and 6g protein
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