Cheesy Flat Zucchini Noodles: A Guilt-Free Pasta Recipe

Looking for a pasta dish that’s fun, fabulous, and totally guilt-free? Well, look no further! These cheesy flat zucchini noodles are so good, they’ll make you question why you ever ate those heavy carb-loaded pasta noodles in the first place. No spiral slicer required – just your trusty veggie peeler (the one you use to peel potatoes, remember?) and you’re good to go.

Trust me, you’re going to love the nutty, cheesy flavor that comes together in just a few minutes. You can also toss in some chicken, hard-boiled eggs, or steak for extra protein, but honestly, these noodles are so good, they might just steal the show on their own.

What You Need (Serves 4 – Perfect for You and Your Crew)

• 1 teaspoon coconut oil (because who doesn’t love coconut oil?)
• A pinch of salt (don’t go overboard, we’re not making ocean soup)
• 1 Tablespoon almond flour (the secret to that “cheesy” vibe)
• 4 large zucchinis (peeled into long, flat noodle strips – we’re not using the spiralizer today!)
• 2 Tablespoons extra-virgin olive oil (the good stuff)
• 2 cloves garlic, minced (because garlic makes everything better)
• ½ teaspoon red pepper flakes (optional, but highly recommended for that zing!)
• 1 Tablespoon minced parsley (for a little green pizazz)
• ¼ teaspoon black pepper (to taste – spice things up!)

Let’s Get Cooking!

1. Warm Up the Skillet: Heat a large skillet over medium-high heat. Give it about two minutes to get nice and toasty. Add the coconut oil and let it melt like butter (but healthier). Toss in the almond flour and a pinch of salt, stirring it around like you mean it until it turns toasty brown and smells divine (about two minutes).
2. Save the Crumbs: Remove the toasted almond flour crumbs from the pan and set them aside – you’ll need them for garnish (yes, garnish is a thing here!).
3. Zucchini Noodle Time: Now, it’s time to cook those zucchini noodles! Add your peeled zucchini strips to the same skillet. Sauté them until they’re just tender – we’re talking about one to two minutes of magic. Then turn the heat to low and get ready for the next step.
4. Garlic and Oil Delight: In a new, smaller pan, add olive oil, minced garlic, and red pepper flakes. Let them mingle over low heat for about 20 seconds until it smells so good you might just eat the garlic straight from the pan.
5. Mix Things Up: Transfer those gorgeous zucchini noodles into your pan of garlic goodness. Toss them around until they’re coated and looking all shiny and delicious.
6. Finishing Touches: Turn off the heat and sprinkle the noodles with minced parsley, salt, and black pepper. Now, don’t forget those almond flour crumbs you saved earlier – sprinkle those on top for that extra crunchy, cheesy effect.
7. Dig In: Serve and enjoy the most fun, guilt-free “pasta” you’ve ever had. You’re welcome.

Nutrition Facts (Per Serving)

Calories: 165
Fat: 12g
Sodium: 72mg
Carbs: 13g
Fiber: 5g
Protein: 6g

Fun Fact: These cheesy flat zucchini noodles are so delicious that even traditional pasta will be jealous of how much flavor you packed into these veggie noodles! Enjoy every bite, knowing you’re eating something tasty AND healthy. You’re officially a zucchini noodle pro.