I can’t even believe this was so simple to make. I really love and miss picatta and this came out perfectly delicious and perfectly paleo on the first try. It’s a little dicey to reheat due to the sauce consistency, but I really dare you to leave leftovers once you taste this. These zoodles pair amazingly with my paleo breaded and baked chicken to make a complete dish!
Yield: 4 servings
Time: 10 minutes prep, 20 minutes cooking time
- 4 yellow or zucchini squashes, spiralized
- 1 tbs ghee
- 2 cloves garlic, thinly sliced
- Juice of one lemon (1/4 cup)
- 2 cups stock (Kirkland or homemade recommended)
- 1 tsp dill
- 1 tsp white pepper
- ¼ coconut flour
- ¼ cup capers, rinsed
Fill a pot half-full with water and bring to a boil on medium-high heat and add zoodles. Boil for 5 minutes or longer, depending on how chewy you like your zoodles. Drain and set aside.
Meanwhile, melt ghee in a skillet over medium heat and soften the garlic. Add stock, lemon juice, and spices and soft boil to reduce for 15 minutes. Slowly whisk in coconut flour until desired consistency is reached.
Combine sauce and zoodles, top with capers and a garnish of dill and let your taste buds run wild.