Doin' Some Cookin'... Zucchini Noodles Aglio et Olio

To even compare this dish to one of my favorite Italian pastas is a real stretch. Pasta tossed in a garlicky spicy red pepper flake oil, nothing beats it's taste or simplicity.

Instead, these zucchini "noodles" make a nice side dish or light lunch option. I'm also convinced that I need to purchase a spiralizer now because I didn't have the guilt I normally feel after polishing off a bowl of traditional noodles agilo et olio. Feels good to load up on veggies.

P.S. - Make sure you dry your zucchini noodles or you'll end up with watery zucchini. Wish I would have read that tidbit before hand. Still delicious though.

I had this a side dish with some crispy halibut for dinner which made for an easy week night meal.

For more Paleo recipes check out the book, Well Fed: Paleo Recipes for People Who Love to Eat. That is where this recipe originally comes from.

Zucchini Noodles Aglio et Olio

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1/2 tsp coconut oil
• sea salt, to taste
• 1 tbsp almond flour
• 4 large zucchinis, julienned with a peeler - I don't have a fancy gadget and had to cut them with a knife. 
• 1 tbsp olive oil
• garlic powder, to taste
• 1/2 tsp red pepper flakes
• dried parsley, to taste
• 1/4 tsp ground black pepper

And Action:

Heat a large skillet over medium-high heat, about 2 minutes. Add the coconut oil and once melted add the almond flour and sea salt.

Stir often with a wooden spoon, until toasty brown, about 1 1/2 minutes. Remove crumbs from the pan and set aside as a garnish.

In the skillet add the zucchini and sauté for two minutes. Turn heat to low.

Add olive oil, garlic, and red pepper flakes, stir to coat well.

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