Zucchini Noodles Aglio e Olio

Zucchini Noodles Aglio e Olio

This dish is tender, familiar, and comforting all in a huge bowl.  It can be slurped or twirled with your fork.  It could accompany any of your grilled proteins at a cook out and is abundant this time of year.  You can serve it with dinner for your guests but it is so comforting that you just may want to eat while in your pajamas as you lose yourself in a good book.   

 

INGREDIENTS

4 zucchini sliced with a julienne peeler (about 4 cups)

2 Tbs extra virgin olive oil

1/2 teaspoon coconut oil

1 Tbs gluten free bread crumbs or almond meal

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes

1/4 cup fresh parsley leaves, minced

1 Tbs salt

1/2 tsp black pepper

DIRECTIONS

Place the julienned  noodles in a colander or wire strainer and toss generously with salt until strands are slightly coated.  Allow the zucchini to sit for 20-30 minutes to remove excess water.   Rinse well with running water, drain well, and pat dry with paper towel.  This step ensures tender rather than watery noodles.

While the zucchini is sweating in colander, heat a large skillet over medium-high heat, about two minutes.  Add the coconut oil, and when it is melted, add the bread crumbs or almond flour with a pinch of salt.  Saute, stirring often until it’s toasty brown, about two minutes.   Remove crumbs from the pan and save for garnish.

Return the pan to medium-high heat and and add the prepared zucchini noodles.  Saute them in the dry pan until just tender 1-2 minutes.  Push the noodles to the side and add the olive oil, garlic and crushed red pepper, stirring until garlic is fragrant about 20 seconds.  Push the noodles into the oil and stir gently until they’re coated.  Turn off the heat and mix the parsley, remaining salt and pepper to the noodles.  Sprinkle noodles with crumbs and it is ready for you to twirl or slurp your worries away.

NUTRITIONAL CONTENT (per 1 cup serving); calories 124.36;  carbohydrates 6.9g; fat 10g; protein 1.69g