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Home > Recipes > Zucchini Veggiefredo Recipe


ZUCCHINI VEGGIEFREDO RECIPE

By Amy Roskelley
Published on August 11, 2014
10 Comments
Jump to 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.


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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!





ZUCCHINI VEGGIEFREDO


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

4.67 from 3 votes

Print Pin Rate

Course: Main Course
Cuisine: American
Keyword: peas, vegetarian, zucchini
Prep Time: 15 minutes
Cook Time: 10 minutes
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.


Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


NUTRITION

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



NATALIE MONSON

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of
healthy habits. Here you will find lots of delicious recipes full of fruits and
veggies, tips for getting your kids to eat better and become intuitive eaters
and lots of resources for feeding your family.

Learn More about Natalie
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10 Comments
▼
michelle p. says:
August 11, 2014 at 5:51 pm

I love my spiralizer! We usually do red sauce with meatballs with our zucchini
noodles, but I’m totally trying this for lunch today! Thanks!

Reply
valerie says:
August 13, 2014 at 5:57 am

Toss with basil pesto! It is amazing!

I’ve also chopped the noodles and added to stir fry with soy sauce. yum!

Reply
Ali Maffucci says:
August 13, 2014 at 2:46 pm

I love this use of spiralized zucchini! What a great kid-friendly recipe!

Reply
Ursula Herrera says:
August 17, 2014 at 3:11 pm

Yummy! I am going to make zucchini spaghetti this week!

Reply
Christy says:
September 26, 2014 at 12:48 am

Haven’t bought one bc my julienne peeler works great. The pieces are only as
long as the veg but I love to use it and its sharp enough for carrots

Reply
Renee V. says:
September 28, 2014 at 8:54 pm

I just saw one of these at CVS, wish I would have bought it! And thanks for the
white sauce recipe – I like little recipes like this. I’m a beginner at cooking,
so it’s helpful 🙂

Reply
Alice says:
October 7, 2014 at 12:59 pm

Wow! That zucchini veggiefredo is very long and it looks like a wheat pasta.
Regarding veggetti, since I am clumsy holding things, I’ll just consider buying
spiralizer.

Reply
Janet says:
February 3, 2015 at 8:30 pm

I loved the veggetti but I was having trouble with my arms from using the
veggetti so much! Check out the youtube video I made- The solution I found is
amazing- just need an apple peeler/corer. (Those are incredibly handy gadgets
too if you don’t have one-)

Reply
Amy Roskelley says:
February 3, 2015 at 9:20 pm

Very cool Janet!

Reply
Lisa Ohly says:
October 31, 2017 at 1:10 am


Added salt and pepper in the sauce and it was delish! Wanted to eat the whole
pan!

Reply

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