- Number of Servings
- 2
- Ingredients
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- 1/2 teaspoon oil
- Pinch of salt
- 1 tablespoon almond flour
- 4 large zucchinis, sliced with a julienne peeler
- 1/2 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
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- Instructions
- Heat a large skillet over medium-high heat, about two minutes. Add the coconut oil, and when it is melted, add the almond flour and a pinch of salt. Stir often with a wooden spoon, until 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!
- Nutrition Information
- 173 Calories, 6g Fat, 0mg Cholesterol, 144mg Sodium, 23g Carbohydrates, 7.8g Fiber, 8.8g Protein