Flat Zucchini Noodles

Here’s another guilt-free pasta recipe for you!

You won’t need a spiral slicer for this one, simply use a regular veggie peeler – like the kind you would use to peel the skin from a potato – to create long, flat zucchini noodles. This recipe has a scrumptious, nutty flavor that will make you forget all about traditional noodles.

Easily serve with sliced chicken breast, slice hard-boiled eggs or turkey slices for added protein.

What you need:

1 teaspoon coconut oil
Pinch of salt
1 Tablespoon almond flour
4 large zucchinis, peeled with a veggie 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

Instructions:

1. 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.

2. Stir often with a wooden spoon, until it’s toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.

3. In the same skillet, add the peeled zucchini noodles. Saute them until just tender, about one to two minutes. Turn heat to low.

4. In a pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.

5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they’re coated.

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