Flavorful Zucchini Noodles
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.
Ingredients
- 2 teaspoon coconut oil
- 2 Tablespoon almond flour
- 8 large zucchinis, peeled with a veggie peeler
- 4 Tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (or more to taste)
- 2 Tablespoon minced parsley
- 1/2 teaspoon black pepper
Instructions
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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.
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Stir often with a wooden spoon, until it’s toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.
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In the same skillet, add the peeled zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.
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In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.
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Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they’re coated.
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Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving.
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Nutritional Analysis: One serving equals: 165 calories, 12g fat, 72mg sodium, 13g carbohydrate, 5g fiber, and 6g protein
