Disclosure: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel. All thoughts and opinions are my own.
I have wanted to get a spiralizer for a while now, but the cost, size and valuable kitchen storage space it would take up always prevented me. Enter the Veggetti! The Veggetti is a handheld device that quickly turns your veggies into veggie noodles. Veggie noodles offer not only a healthier, lower-carb alternative to regular pasta, but a gluten free one too. The Veggetti is also quick and easy to use and it’s dishwasher safe, which makes clean up a breeze.
I have used my Veggetti with zucchini, squash, potatoes, and carrots. All of them worked out perfectly, except for the carrots. I think the carrots I tried to use were too narrow. So far I am really impressed by how easy the Veggetti is to use, how sturdy it is and how small it is. It fits perfectly in a kitchen drawer. The only downside I have found, and it’s kind of a silly one, is how insanely long the noodles are. I would definitely recommend cutting them up once you are done spiralizing them.
If you would like to get your own Veggetti® , you can go here to learn more at www.getveggetti.comOR you can enter my giveaway! One reader will win a Veggetti of their very own – plus a $25 Visa Gift Card to stock their vegetable crisper!
Use the Veggetti to spiralize the zucchini and squash and set aside.
In a medium skillet, heat the olive oil over medium-high heat. When oil is shimmering, add halloumi and cook until golden brown, about 3 minutes. Flip and repeat on the other side. Place on a paper towel to drain.
In a large bowl, toss the zucchini noodles with as much cilantro pesto as you like and the rest of the ingredients, except the halloumi. Divide between two plates and top with halloumi and serve.
For the Pesto
Place the almonds in a food processor until they are finely ground. Add the remaining ingredients and pulse until desired consistency is reached.
The other night at book club my friend Jess brought me the biggest zucchini I have ever seen. They were from her garden and she insisted that they were two of the smaller ones…
I was really tempted to make zucchini pizza again, but I decided to be daring and different and try something new: zucchini parmesan! Chicken parmesan has always been one of my favorite meals, so I was interested in trying it with zucchini. I saw a recipe floating around Pinterest and decided to go for it.
I used a smoked mozzarella (it was on sale, regular mozz was not) and I think it really made the dish. I also used my favorite pasta sauce (Trader Joe’s Roasted Garlic) and had a little on the side for dipping since I thought the topping was a bit dry. Even though the top part was dry, the zucchini part was pretty watery and unfortunately most of the bigger ones seemed to just fall apart on me. If I was to make this again, I think I would stick to smaller zucchini like the original recipe used. I feel like the bigger zucchini got too watery and ended up being more of a mess than it was worth. The smaller circles definitely held together much better.
1 large ball or block fresh mozzarella (about 4 1/2 ounces)
small handful of basil leaves, roughly torn
1 cup freshly-grated Parmesan (about 3 ounces)
Sprinkle slices of zucchini with a small pinch of coarse salt and freshly-cracked black pepper on each side.
Preheat the oven to 350°F.
In a large bowl, lightly dredge the zucchini slices in the flour, tapping them on the side of the bowl to shake off excess flour. Heat 1/4? oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Transfer the zucchini to paper towels to drain. Repeat in batches until all of your zucchini it is cooked, adding more oil as necessary.
In a 13 x 9 baking dish (or oven-proof skillet), arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan.
Bake for 25 to 30 minutes or until the cheese has melted and begun to turn a golden color. Remove from oven, and garnish with additional torn basil. Serve immediately.
These pizzas have been floating around Pinterest and other sites for a while now. I’ve been wanting to make them since I first saw them, but I couldn’t find round zucchini. Well my luck changed at last Sunday’s farmers’ market. I found round zucchini.
If you could describe a vegetable as ‘cute’, I would definitely describe these round zucchini as cute. If you can’t find round zucchini, fear not! Regular zucchini will work just as well, just make sure to cut it lengthwise or at a slight angle to make sure you have a lot of flat surface to work with. You could also slice regular zucchini in ‘coins’, which would give you perfect bite sized pizzas.
I was able to get six ‘slices’ of pizza out of one zucchini. I made three different kinds of pizza; olive, onion and everything which was olive and onion with a slice of salami. Onion was definitely my favorite.
1 round zucchini, sliced
1 cup pasta sauce of choice (I used a delicious arrabiata sauce)
1 tablespoon garlic powder
1 tablespoon Italian seasoning or dried oregano
toppings of choice (I used olives, onions and salami)
Heat broiler to high. Make sure that there is an oven rack about 5 inches away from the broiler.
Line a rimmed baking sheet with tinfoil. Place sliced zucchini on the prepared baking sheet.
Mix together pasta sauce, garlic powder, and Italian seasoning. Top each slice of zucchini with a heaping spoonful of sauce. Add more sauce as needed to completely cover each slice.
Top zucchini with a sprinkling of shredded cheese and toppings of your choice.
Place baking sheet in the oven and cook for 3 to 5 minutes.