Can I get a collective “booooo” to a rainy Labor Day weekend? Fall is definitely on its way and there’s a new recipe that’s going to be in my regular rotation this winter! It’s from The Clothes Make the Girl and is warm, comforting, delicious, and “cheesy” despite being dairy- free.
Ingredients: (very slightly modified from the original recipe)
- 1 medium zucchini, spiralized or julienned
- ~ 1/4 teaspoon sea salt
- 1 tablespoon almond flour or almond meal
- 1/2 teaspoon coconut oil
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed
- 2 eggs, scrambled
- 1 t. dried parsley
- salt & pepper, to taste
Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)
While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Transfer from the pan to a plate to cool. As it cools, the coconut oil will solidify and make “crumbs,” so don’t worry if it’s just brown dust when you take it out of the pan. Kind of mush the dust together into a pile and let it do its thing.
Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.
Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.
See the original recipe. I promise, it’s not complicated. Took me 10 minutes, tops, to prepare.