Low-Carb and Paleo Mediterranean Zucchini Noodles

Directions

Chop the red onion, peel and mince garlic, cut cherry tomatoes in half, cut Kalamata olives in half, chop capers, and chop the parsley. Have the olive oil, dried herbs, red pepper flakes, and peeled garlic cloves ready. Wash the zucchini if needed and pat dry with paper towel. Use one of the Three Methods for Making Zucchini Noodles to make medium-thick noodles. Use kitchen shears to cut through the pile of noodles a few times to make shorter noodles. Heat the 2 tablespoons olive oil in a medium-sized frying pan over medium-high heat; then add the chopped red onions and cook about 2 minutes. Add the garlic and dried herbs and cook a minute more. Add the tomatoes and cook about 2 minutes. Then add the olives, capers, and red pepper flakes and cook another minute or two. Turn off heat and stir in the chopped parsley. Heat the other tablespoon of oil over high heat in a large non-stick frying pan or wok. When the oil is hot, add the whole garlic cloves and cook about 30 seconds , then discard the garlic. Add the noodles and cook 2-3 minutes over high heat, stirring a few times, just until the noodles are hot and have started to soften. Divide the hot noodles among serving bowls and top each with a generous scoop of the sauce mixture.