Zucchini Aglio et Olio


Oh! The comfort of a warm bowl of slinky 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 into noodle, thanks to the olive oil, garlic, and almond flour “bread crumbs.” It’s warm, tender, familiar, and comforting. A hug in a bowl.

Fun fact: Zucca is the Italian word for squash, and in France, Ireland, and the U.K., zucchini is known as courgette.

Zucchini Noodles Aglio et Olio from Well Fed

Serves 2 | Prep 5 minutes | Sweat 20 minutes | Cook 3 minutes | Whole30 compliant

  • 4 zucchini or yellow squash (or both), cut with a julienne peeler or spiralizer

  • 1 tablespoon salt

  • 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)

  • 1/8 teaspoon ground black pepper


Sweat the noodles. Place the julienned zucchini in a colander or wire strainer and toss 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.)


Prep the “bread crumbs.” While the zucchini is sweating in the colander, heat a large, nonstick 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. Cook, stirring occasionally with a silicone spatula, until the flour is toasty brown, about 2 minutes. Transfer the almond dust to a plate to cool. (As it cools, the fat will solidify and make “crumbs,” so don’t worry if it’s just brown dust when you take it out of the pan. Press the dust together into a pile and let it do its thing.)


Cook the noodles. Return the pan to the 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 and black pepper into the noodles. Taste and add salt, if necessary.


To serve, sprinkle the noodles with the almond flour crumbs. Slurping and ridiculously big bites are heartily encouraged.

You Know How You Could Do That?

Make it a complete meal: Toss in poached/grilled shrimp or grilled chicken. Delizioso!

Add classic Basil and Walnut Pesto to the mix for herb-y goodness.

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