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Garlic Zucchini Noodles

Ingredients:

  • 1 tsp coconut oil
  • Pinch of salt
  • 1 Tbsp almond flour
  • 4 large zucchinis, peeled with a veggie peeler
  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp minced parsley

Instructions:

  • Heat coconut oil in large skillet over medium-high heat for about 2 minutes. Add the almond flour and a pinch of salt.
  • Stir often with a wooden spoon, until mixture is toasty brown, about 2 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 1-2 minutes. Turn heat to low.
  • In a new pan on low heat, combine olive oil and garlic, 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 and salt.
  • Sprinkle with almond flour crumbs before serving. Enjoy!

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