Keto Polish Zucchini Noodles with Creamy Garlic Sauce & Herb-Roasted Almonds

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 medium zucchinis 1 cup raw almonds 2 tbsp olive oil 1 tsp dried rosemary 1 tsp dried thyme Salt and pepper, to taste 4 cloves garlic, minced 1/2 cup heavy cream 1/2 cup grated Parmesan cheese Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice the zucchinis into noodle like strips using a spiralizer or a julienne peeler.
3. In a large bowl, toss the almonds with olive oil, rosemary, thyme, salt, and pepper. Spread them on a baking sheet and roast for 8 10 minutes until golden brown. Set aside to cool.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 2 minutes until fragrant.
5. Stir in the heavy cream and Parmesan cheese, then simmer until the sauce thickens, about 3 4 minutes. Season with salt and pepper to taste.
6. In a large serving bowl, combine the zucchini noodles and the creamy garlic sauce. Toss until well coated.
7. Sprinkle the herb roasted almonds over the top of the zucchini noodles and garnish with fresh parsley. Serve immediately.

Chef’s Insight

The key to this dish is finding the perfect balance between the zucchini's natural sweetness and the savory flavors of the garlic sauce. Feel free to adjust seasoning as needed.

Notes

Feel free to adjust the creaminess of the sauce by adding more heavy cream or Parmesan cheese as desired.