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Zucchini noodles aglio et olio take the Roman classic and make it paleo: tender zucchini strands tossed with garlic, olive oil, and chili flakes, crowned with toasty almond crumbs. The whole dish lands in about 20 minutes. Slurping is heartily encouraged.
Pro Tips
- Salt the noodles and let them sweat 20 to 30 minutes in the colander. Skip this step and you will plate a watery dish.
- Toast the almond flour crumbs first and set them aside. They are the crunch that makes the soft noodles interesting.
- Saute the drained noodles in a dry pan first, then push them aside and bloom the garlic in olive oil for just 20 seconds.
- Mix yellow squash strands with green zucchini for color. The dish looks special enough for guests that way.
- For a full meal, toss in grilled shrimp or chicken, or stir in a few scrambled eggs at the end to coat the strands.
Frequently Asked Questions
How do I keep zucchini noodles from getting watery?
Salt them and let them drain 20 to 30 minutes, then rinse, drain, and pat dry. That single step is the difference between tender noodles and a watery pan.
Can I make this dish ahead?
It is best fresh, since zucchini weeps as it sits. If you must, prep the salted noodles and toasted crumbs ahead, then cook and assemble just before eating.
Do I need a spiralizer?
No. A julienne peeler gives the right strands here and is easier to clean. A spiralizer works too if that is what you have.
Is zucchini noodles aglio et olio paleo?
Yes. It is zucchini, olive oil, garlic, chili, parsley, and almond crumbs, with no pasta or cheese. It is naturally vegan and gluten-free as well.
Recipe Card
Ingredients
Method
- 1.
- Place the 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.
- Rinse with running water, drain well, and pat dry with paper towels. You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.
- 2.
- While the zucchini is sweating in the colander, 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 with a wooden spoon, until it’s toasty brown, about 2 minutes.
- Remove crumbs from the pan and save for garnish.
- 3. Return the pan to medium-high heat and add the prepared zucchini noodles.
- Sauté them in the dry pan until just tender, about 1-2 minutes. Push the noodles to the side of the pan and reduce the heat to low.
- Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil and stir gently until they’re coated.
- Turn off the heat and mix the parsley, salt, and black pepper into the noodles.
- 4.
- Sprinkle the noodles with the almond flour crumbs before serving. Slurping and ridiculously big bites are heartily encouraged. You know how you could do that? Make it a complete meal.
- Toss in grilled shrimp or chicken, or add a few scrambled eggs during the last few minutes of cooking to gently coat the strands with soft-cooked egg. Delizioso!
