Zucchini Noodles Aglio et Olio

Who knew that zucchini noodles could be so amazingly delicious!!  We now make these noodles in large batches so they’re always on hand to eat, hot or cold.  What a fabu way to get in your veggies!  We’ve enjoyed the noodles topped with some Bolognese or other sauces but our favorite way to eat the noodles is as a side dish…or late night straight from the fridge…shhhhhhh…  To get the best possible noodles, make sure to take the time to salt, drain and dry the zucchini otherwise you’ll end up with watery noodles.

  Zucchini Noodles Aglio et Olio  (adapted from here)

• 4 lbs. zucchini
• 1/2 tsp. coconut oil 
• 1 TBS. almond flour or almond meal
• 2 TBS.  extra virgin olive oil
• 8 cloves fresh garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 1/2 cup fresh parsley leaves, minced
• Himalayan salt & black pepper to taste

Spiralize or julienne the zucchini and place in a colander or wire strainer and toss generously with salt until all the strands are lightly crusted.  Allow the zucchini to sit for at least 30 minutes…or a few hours, to help remove the excess water.  Rinse the noodles under running water and then drain well.  Top a dishtowel with paper towels and then spread out the noodles.  Roll the towel up into a cylinder and twist, pushing out as much of the excess water as possible.  Unroll the towel and then place the noodles onto a baking sheet lined with fresh paper towels and spread the noodles out.  Place the tray in the refrigerator for an hour or so and allow the noodles to dry further. 

When ready to prepare the noodles, heat a large skillet over medium-high heat, for about 2 minutes.  Add the coconut oil and when it’s melted, add the almond flour and a pinch of salt.  Sauté, stirring often, until toasty brown.  Remove the almond crumbs to a plate and reserve for garnishing. 

Return the pan to the heat and add the dried zucchini noodles and sauté until just tender, about 2 minutes.  Push the noodles to one side of the pan and reduce the heat to low.  Add the olive oil, garlic and crushed red pepper flakes to the empty side of the pan and stir with a wooden spoon until the garlic is fragrant.  Push the zucchini noodles into the oil and stir gently to coat evenly.  Turn off the heat and stir in the parsley, salt & pepper.  Sprinkle the noodles with the almond crumbs and either stir to combine or leave as a topping.

Enjoy!