4 zucchinis, julienned (About 4 cups)
1/2 tsp Coconut Oil
1 Tbs Almond Flour/Meal
2 Tbs Extra-Virgin Olive Oil
2 Clove Garlic, minced
1/4 tsp Crushed Red Pepper Flakes
1/4 Cup Fresh Parsley Leaves, minced
Salt and Pepper, to taste
Place Julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20 – 30 minutes to remove excess water. Rince with running water, drain well and pat dry with paper towels. (do not skip this step!!!)
While the zucchini is sweating in the colander, heat a large skillet over medium-high heat, about 2 minutes. Add the coconut oil, and when its melted, add the almond flour and a pinch of salt. Saute, stirring often until its toasty brown, about 2 minutes. Remove crumbs from the pan and save for garnish.
Return the pan to medium-high heat and add the prepared zucchini noodles. Saute them in the dry pan until just tender, about 1 – 2 minutes. Push the noodles to the sides of the pan and reduce heat to low. Add the olive oil, garlic and crushed red pepper, stirring with spoon until garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil and stir gently until coated. Turn off the heat and mix the parsley, salt and black pepper into the noodles.
Sprinkle the noodles with the almond flour crumbs before serving.
From the Well Fed Cookbook.