INGREDIENTS
- 1/2 teaspoon coconut oil
- Pinch of salt
- 1 tablespoon almond flour or almond meal
- 4 large zucchinis, sliced with a julienne peeler (1/4″)
- 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!
https://www.popsugar.com/fitness/Paleo-Zucchini-Pasta-Recipe-30533896