Zucchini Veggiefredo Recipe

I have an amazing Aunt named Jill. She’s been one of my biggest cheerleaders and fans my whole life. So, of course, she’s been reading this blog from when I first started back in 2007!  Recently, she excitedly wrote me an email about her new favorite kitchen gadget, The Veggetti. The Vegetti is a small, inexpensive spiralizer, that takes your vegetables like zucchini, carrots, or potatoes, and turns them into long stringy noodles!  She was so excited to discover the Veggetti, that she sent me this photo and email:

Amy, feel free to use this review if it is helpful!  Love you, Jill 

This was super easy and delicious!  I ordered the Veggetti spiral slicer on Amazon.com for less than $15.

It is super sharp so be careful and don’t touch the blades!  It is also super easy to just put the raw zucchini squash (or other vegetable) in the unit and twist it to produce continuous long spaghetti-like strands.  There are two settings, wide or narrow. These are the “wide” noodles.

You can eat them raw, but I zapped mine, covered, in the microwave for 1 minute 30 seconds.  I added about a half teaspoon of butter and some seasoned salt and pepper.  Absolutely delicious!  Tender with just the slightest crunch.  Would work beautifully as a pasta substitute (low calorie, gluten free) in any recipe, or as a nice vegetable side dish. Or raw as a salad. Or with stir fry. Or to add crunch to a sandwich. I will be using this a lot!

It only takes a few seconds, and no fancy attachments or mechanisms, so you can just make as little or as much as you want.

Right after getting her email, I saw the veggetti at our local grocery store and bought it! You can also find it at Bed, Bath & Beyond, Walmart, Target, or of course Amazon. With squash bursting from our garden right now, I figure we would use it a few times before the season ended.  We got home from shopping and Erica wanted to give it a go right away (she loves new kitchen gadgets too) WARNING– this is a job for older kids only!  I cut myself on the blade by barely touching the inside. It’s super sharp!

Zucchini Veggiefredo Recipe

We cut our zucchini into spiral “noodles”, and decided to make some cheesy alfredo sauce to put on top.  So yummy and delicious!  (FULL RECIPE BELOW)

Would I recommend the Veggetti?  Yes, if you want new ways to cut and eat vegetables! Although it’s “just another kitchen gadget”, I like it MUCH better than my mandolin (too many disasters with my mandolin!).  It also is super small- unlike most kitchen gadgets I have purchased that take up so much space, this one is so small it fits snuggly in my kitchen drawer.

The downside:  It’s not easy to clean. Although the literature said carrots are great to cut with it, ours were too skinny to make it work well.  We were too scared to get our fingers in there, and the tip of the carrot kept breaking off.

We haven’t’ tried potatoes yet, but you could  make some hashbrowns with it too!

Our Vegetable Alfredo Pasta was perfect for our lunch!  We added even more fruits and veggies because everything looked so colorful and delicious!

Let us know if you pick up one of these and what you decide to make with it!

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4.7 from 3 votes

Zucchini Veggiefredo

Vegetable Alfredo pasta is a perfect lunch and a tasty way to use fresh zucchini!

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 242kcal

Ingredients

• 2 cup zucchini
• 1/2 cup green peas, frozen

Sauce

• 2 tablespoon butter, unsalted
• 2 tablespoon flour, all-purpose
• 1 cup milk
• 1/2 cup Parmesan cheese, shredded
• 1/8 teaspoon salt

Instructions

• Cut zucchini into spiral “noodles” using a veggeti or spiralizer.
• In a pot of boiling water, place sliced zucchini and peas in for 3 minutes. Drain thoroughly and proceed with rest of ingredients.
• To make white sauce, melt butter in small saucepan. Once melted, add flour and stir quickly to make a roux.
• Once butter and flour are whisked together and smooth, slowly pour in milk, 1/4 cup at a time and whisk each portion into the roux until it is smooth and starts to thicken. After 1 cup of milk has been added, remove from heat and stir in the Parmesan cheese to melt.
• Add white sauce to your drained zucchini and peas.
• Add salt to taste.

Nutrition

Calories: 242kcal | Carbohydrates: 11g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 599mg | Fiber: 1g | Sugar: 6g

Keyword : peas, vegetarian, zucchini

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