Aglio e Olio a/k/a Zucchini Noodles with Anchovies, Garlic, and Olive Oil (AIP, Paleo, GAPS, SCD)
Cook time
Total time
  • 1½ oz. jar anchovy fillets
  • 4 cloves garlic, sliced or minced
  • 3 tablespoons extra virgin olive oil
  • 8 cups zucchini noodles (about 4-5 medium zucchini)
  • finely chopped Italian parsley to garnish
  1. Heat a high-sided stock pot on medium low. Once hot, add anchovies and stir constantly until anchovies melt.
  2. Add garlic and stir for about 30-45 seconds until fragrant but not browning.
  3. Add zucchini noodles and toss to coat in the sauce. Cook until barely tender, "al dente" which is just before the zucchini releases liquid.
  4. Top with chopped parsley and serve.
Recipe by my BIG FAT grain free life at