Low-Carb and Paleo Mediterranean Zucchini Noodles

Ingredients

• 4 medium zucchini
• 2 T + 1 T olive oil
• 1/4 cup finely chopped red onion
• 1 T finely minced garlic and 3-4 peeled garlic cloves
• 1/2 tsp. Italian herb blend
• 1/2 tsp. dried oregano
• 2 cups cherry tomatoes, cut in half
• 1/2 cup Kalamata olives, drained and cut in half
• 1/4 cup capers, drained and chopped
• Red pepper flakes to taste
• 1/4 chop chopped parsley

Directions

1. Prep all the vegetables and aromatics first: finely chop the red onion, peel and mince the garlic, halve the cherry tomatoes, halve the Kalamata olives, chop the capers, and chop the parsley. Set out the olive oil, dried herbs, red pepper flakes, and the peeled garlic cloves so everything is ready when the pans are hot.
2. Rinse the zucchini if it needs it, then dry it well with paper towel. Turn it into medium-thick zucchini noodles using one of the Three Methods for Making Zucchini Noodles. A Spiralizer fitted with the larger noodle blade works here.
3. Snip through the mound of zucchini noodles with kitchen shears in a few places so the strands are easier to toss and eat.
4. Warm 2 tablespoons olive oil in a medium-sized frying pan set over medium-high heat. Add the chopped red onion and sauté for about 2 minutes.
5. Stir in the minced garlic and dried herbs, and cook for another minute.
6. Add the halved tomatoes and cook for about 2 minutes.
7. Mix in the olives, capers, and red pepper flakes, and let everything cook for another minute or two.
8. Take the pan off the heat and fold in the chopped parsley.
9. In a large non-stick frying pan or wok, heat the other 1 tablespoon of oil, or a little more if needed, over high heat.
10. Once the oil is hot, add the whole garlic cloves and cook for about 30 seconds, only until the garlic is fragrant. Remove and discard the garlic before it browns, since browned garlic can turn bitter.
11. Add the zucchini noodles to the hot pan and cook over high heat for 2-3 minutes, stirring a few times, until they are heated through and just starting to soften.
12. Spoon the hot noodles into serving bowls, then finish each bowl with a generous amount of the sauce mixture.