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Create steam Zucchini Noodles almond flour arrowroot fresh cilantro salt cumin garlic combine lime juice egg
Viewed: 60 - Published at: 2 years agoIngredients
- Create about 8 cups of zucchini noodles, from 3 to 6 zucchini, depending on their size. I use THIS amazing tool, which makes zucchini noodles in seconds. I used to use THIS tool, but it was more difficult, and took much longer to make the noodles. You can also a cheese grater or a food processor with the julienne slicer setting.
- Steam the zucchini noodles just until they are tender and have reduced in size.
- Let the zucchini noodles cool in a mesh strainer, then put them in a clean dry kitchen towel, and squeeze most of the water out of them. Set them aside.
- Add to a mixing bowl:
- 3/4 cup almond flour (I used THIS one)
- 1/4 cup arrowroot or tapioca flour
- 1/4 cup roughly chopped fresh cilantro
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Combine.
- Add:
- 2 tsp fresh lime juice
- 1 whisked egg
Method
- and the squeezed zucchini noodles
- Gently work everything together with your hands.
- Set your oven to 350 degrees.
- Place a large oven-safe pan (I use cast iron) on the stovetop over low/medium heat.
- When the pan is heated add a tablespoon of oil or Earth Balance Buttery Spread.
- Place the zucchini mixture into the pan and spread it out with a fork (it wont spread out on its own).
- Turn the heat to medium and cook for about ten minutes, or until the bottom is golden brown.
- Crack four eggs over the top and carefully transfer it to the oven.
- Bake for about ten minutes.
- Top with more fresh squeezed lime juice and cilantro.
