A grain-free life does not have to be free of comfort food! When you're craving a big bowl of garlicky pasta, cook up these zucchini noodles aglio et olio (garlic and oil) instead. The real comfort here, other than that fragrant garlic, comes from "breadcrumbs" created from toasted almond meal; I was truly surprised by how much I enjoyed their flavor and texture.
If you have a julienne peeler or mandoline, it will make things easier when it comes to slicing the zucchini. Just make sure to not slice too thin — 1/4 of an inch will do it.
- 1/2 teaspoon coconut oil
Pinch of salt
1 tablespoon almond flour or almond meal
4 large zucchinis, sliced with a julienne peeler
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
- 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!
- Side Dishes
- North American
- 2 servings
- Total Time
- 19 minutes, 59 seconds
- Calories per serving