Ingredients:

• 1 tsp coconut oil
• Pinch of salt
• 1 Tbsp almond flour
• 4 large zucchinis, peeled with a veggie peeler
• 2 Tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 Tbsp minced parsley

Nutritional Analysis

One serving: 165 calories, 12g fat, 72 mg sodium, 13 g carbohydrate, 5 g fiber, and 6g protein

Instructions:

1. Heat a large skillet over medium-high heat, about 2 minutes. Add coconut oil, and once melted, add the almond flour and a pinch of salt.
2. Stir often with a wooden spoon, until it’s toasty brown, about 2 minutes. Remove crumbs from the pan and save for garnish.
3. In the same skillet, add the peeled zucchini noodles. Sauté them until just tender, about 1-2 minutes. Turn heat to low.
4. In a new pan on low heat, combine olive oil and garlic, 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 and salt.
7. Sprinkle with almond flour crumbs before serving. Enjoy!