Zucchini Noodles Aglio et Olio

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Oh! The comfort of a warm bowl of slippery noodles that can be slurped or twirled with a fork to make big, soft, round bites; it’s the kind of food you make while wearing pajamas and losing yourself in an excellent book. That’s what this recipe is. The zucchini barely registers as a vegetable, so complete is its transformation to noodle by the olive oil, garlic, and almond flour “bread crumbs.” It’s warm, tender, familiar, and comforting. A hug in a bowl.

*This recipe was submitted by Melissa Joulwan, who is the author of several cookbooks, including: Well Fed: Paleo Recipes for People Who Love to Eat and Well Fed 2: More Paleo Recipes for People Who Love to Eat. You can follow Melissa on her blog, The Clothes Make The Girl , where she writes every day about her triumphs and failures in the gym, in the kitchen, and in life. After a lifetime of yo-yo dieting and food as the enemy, Melissa found the paleo diet in 2009 and has been happily and healthily following it ever since. These days, Melissa’s workouts are just as likely to include yoga and meditation as lifting heavy things and trying to stay ahead of the stopwatch.

Zucchini Noodles Aglio et Olio

Zucchini Noodles Aglio et Olio

Yield: 2 servings | Serving Size: 1-3/4 cups | Calories: 190 | Total Fat: 16 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 588 mg | Carbohydrates: 10 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 3 g | SmartPoints (Freestyle): 7


  • 4 zucchini, sliced with a julienne peeler (about 4 cups)
  • 1/2 teaspoon coconut oil
  • 1 tablespoon almond flour or almond meal
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
  • salt and black pepper, to taste


  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, 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.

Looking for more paleo recipes? Try our:
Paleo Seafood Fra Diavolo
Zucchini Hummus
Paleo Pound Cake


12 Comments on "Zucchini Noodles Aglio et Olio"

  1. Yvonne  March 16, 2014

    Replacement for the almond flour/meal? This looks awesome & I like the PP+ value & I have a spiralizer so this will be super easy! Thanks for Pinning!

    • SkinnyMs  March 16, 2014

      Just omit the almond flour. You don't need a replacement. Enjoy!

  2. casey  March 16, 2014

    these were pretty good. first time cooking noodles. i only used one tablespoon of olive oil and used panko instead of almond meal. definitely going to make again.

  3. Jennifer  April 17, 2014

    So rinse again after you add the salt?

    • SkinnyMs  April 23, 2014

      Hi Jennifer, You only rinse the noodles once after they've been sitting salted, not before. Hope that helps!

  4. Susan  May 9, 2014

    I have coconut flour — will that work?

    • SkinnyMs  May 15, 2014

      I'm not sure Susan. Let us know if you try it.

  5. Patti Newberry  June 15, 2014

    I was just wondering about making a large batch of these and maybe freezing or storing. Is this possible or not? Thanks!!!

    • SkinnyMs  June 16, 2014

      Hi Patty, You can freeze this. It may be a bit watery though upon re-cooking or thawing, and you may have to cook it a bit longer to evaporate the water. From frozen, put it over low heat in a sauce pan uncovered on the stovetop, stirring carefully every few minutes. Once it seems to be evenly thawed, you can increase the heat.

  6. IsabelC  June 13, 2018

    Just found your site and made this recipe and it was SO good! I actually ate both servings myself.

    • Erin Milller  June 14, 2018

      We’re so glad that you enjoyed it, Isabel! 🙂

  7. Ellen  October 5, 2018

    Really good! Will make again!


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