My good friend pointed me to this recipe on Melissa Joulwan's recipe blog theclothesmakethegirl.com. She also recommended we add in some shrimp which is exactly what we did. This recipe is perfection, and suprisingly, the best part of it wound up being the scrambled eggs. Weird, I know. So the only change we made was to add in shrimp and scallions, and double to triple the whole thing to feed both of us for dinner with leftovers (as Melissa just whipped this up quick for herself only).
There's really no need to say any more. Just make it. It's awesome.
- 4 - 6 zucchini, julienned (we used summer squash as the yellow makes your brain think it looks like real pasta)
- generous 3/4 - 1 teaspoon salt
- 2 tablespoon almond flour or almond meal
- 1 teaspoon coconut oil
- 2-3 tablespoon extra-virgin olive oil
- 3 cloves garlic, crushed
- 1 bunch scallions (sliced thin, white and light green parts only)
- 6 eggs, scrambled
- a handful of fresh parsley, minced for garnish (optional - I left it out because I didn't have any on hand)
- salt & pepper, to taste
- 1 pound raw shimp, peeled and de-veined
- 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. (Melissa advises you do this step to improve the overall quality of your zucchini noodles. Those of you that make zucchini noodles know how watery they can get if you don't sweat them with salt like this first.)
- 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. Remove from pan and save for garnish.
- Add the shrimp to the pan with a bit of olive oil and saute until just done when they begin to turn opaque. Remove shrimp to a bowl off to the side and drain the liquid out of the pan.
- Return the pan to the heat and add the scallions and 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. Add the shrimp back to the pan and mix well. 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.
|Sweat that zucchini, baby!|
|Ick... zucchini water|
|Mmmm... almond breadcrumbs!|
|DON'T OVERCOOK THESE OR THEY WILL BE MUSHY!|
|This part got a little weird for me, but I swear, |
the eggs are the best part of the whole dish.
|The idea is to scramble the eggs into the noodles and|
give everything a good, eggy coating.