How to Make Zoodles

The Veggetti is a plastic and metal grater with a removable safety holder.
It’s small, light-weight, needs no batteries – nothing to plug in. Different blades allow you to choose thin or thick cuts. It comes with an instruction and recipe booklet. The instructions warn about the sharp blades, and making sure to use the product with care.

Zoodles

Shredding Zoodles

How to use
Step 1 put zucchini in Veggetti.
Step 2 twist and out came spaghetti-like strands of zucchini aka Zoodles

zoodles

Making Zoodles

Step 3 boil a pot of water, and drop the zoodles into the hot water. Gently stir them with a large spoon to make sure they’re all submerged.

zoodles

Boiling Zoodles

Step 4 Let them simmer for about 3 minutes, stirring occasionally.
Step 5 Pour into a large colander and drain really well. You may even want to turn them out on a clean dish towel to help absorb the moisture.
Your zucchini noodles are ready to be topped with whatever you’d like!
zoodles

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Mussels Marinara and Zoodles

Ingredients

2-4 zucchini for zoodles
olive oil
4 garlic cloves minced
1 can crushed tomatoes
4-6 fresh basil leaves
red pepper flakes
1 lbs mussels
1/2 teaspoon oregano
1/4 cup white wine

Directions

Preparing the Zoodles

Check out our in depth article on creating zoodles or read this summary below!
1. Cut your zucchini into long strips using a vegetable peeler
2. Once cut add salt to the zoodles and let sit for 20 minutes to take some of the moisture out
3. After 20 minutes cook in a frying pan with a small amount of olive oil
4. Once the zoodles are cooked place on side and cook Mussels Marinara

Preparing Muscles

1. In a skillet warm oil, and brown garlic
2. Add basil, can of tomato, oregano, red pepper flakes, mix and let simmer for 5-10 minutes
3. Add mussels and wine to the tomato sauce and cook until the mussel shells are open
5. Pour over zoodles and enjoy

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Zoodles Vegetable Soup

Ingredients

2-4 zucchini for zoodles
2 cups vegetable broth
1/2 cup carrots chopped
1/2 cup onion chopped
1/4 cup celery chopped
salt and pepper
1/2 cup green beans chopped

Preparing the Zoodles

Check out our in depth article on creating zoodles or read this summary below!
1. Cut your zucchini into long strips using a vegetable peeler
2. Once cut add salt to the zoodles and let sit for 20 minutes to take some of the moisture out
3. After 20 minutes cook in a frying pan with a small amount of olive oil
4. Once the zoodles are cooked place on side and cook soup

Prepare vegetable soup

1. In a pot add broth and vegetables and bring to a boil
2. cook on medium heat until vegetables are cooked and soft
3. Add salt and pepper for taste
4. Add noodles and cook for about 5 minutes
5. Serve and enjoy on a cold day

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Zoodles Chicken Quesadilla

Ingredients

1 lbs chicken cut into small pieces
2 zucchini to make zoodles
2-4 tortillas for quesadillas
1/2 cup mexican cheese shredded
1 red onion minced
1 green bell pepper minced
sour cream for dipping
salsa for dipping
Southwest chicken seasoning to marinade chicken

Preparing the Zoodles

Check out our in depth article on creating zoodles or read this summary below!
1. Cut your zucchini into long strips using a vegetable peeler
2. Once cut add salt to the zoodles and let sit for 20 minutes to take some of the moisture out
3. After 20 minutes cook in a frying pan with a small amount of olive oil
4. Once the zoodles are cooked place on side and prepare quesadillas
Prepare Quesadillas
1. In a frying pan spray anti stick or melt butter
2. cook onion green pepper and chicken until fully cooked
3. In a tortilla add chicken, onion, pepper mix to half of it
4. Add zoodles to the same half
5. Sprinkle cheese on top of that same half
6. Fold in half and cook on a Panini press until crispy
7. cut and dip into your favorite sauces and enjoy!

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Shrimp Scampi and Zoodles

Ingredients

2-4 zucchini for zoodles
1 lbs shrimp peeled
salt and pepper for taste
olive oil
1 small yellow onion sliced into small squares
6 garlic cloves minced
2-4 lemons to squeeze for juice
1/2 cup white wine
1/2 cup shrimp stock
1/4 stick of butter
parsley leaves chopped

Directions

Preparing the Zoodles
1. Cut your zucchini into long strips using a vegetable peeler
2. Once cut add salt to the zoodles and let sit for 20 minutes to take some of the moisture out
3. After 20 minutes cook in a frying pan with a small amount of olive oil
4. Once the zoodles are cooked place on side and cook Shrimp Scampi

Prepare Shrimp Scampi

1. Add oil to pot to cover the bottom
2. Saute shrimp for about 1 minute on each side
3. Remove shrimp and set aside
4. Add onion, and garlic and cook for about 4 minutes
5. Add lemon juice, white wine, and shrimp stock and cook high for 5 minutes
6. add butter and shrimp and cook until shrimp are fully cooked
7. pour over zoodles and enjoy!

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Spaghetti Squash Vodka Sauce

Ingredients

1-2 whole Spaghetti Squash
1 cup vodka
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup olive oil
3 garlic cloves chopped
1 can crushed tomatoes
1 can whole plum tomatoes
4-6 basil leaves
salt pepper
1 small onion chopped

Directions

1. Bring a pot of water to boil
2. While you are waiting for the water to boil, cut the spaghetti squash in half, and scoop the seeds out
3. Place each half in the boiling water and cook for about 20 minutes until it is tender
4. Once tender scoop out the insides of the squash, and use a fork to separate the squash into spaghetti strands
5. If the spaghetti squash is too hard, you can cook longer in boiling water

Cooking the sauce

1. In a large pot add your olive oil, garlic, and onions
2. Brown garlic and onion under low flame
3. Once brown add both cans of tomatoes
4. Add the basil, salt and pepper and let cook on low flame for 1 hour
5. Once the tomatoes are soft crush them and let simmer
6. Once the marinara sauce is cooked add the cup of vodka over low heat and cook for about 20 minutes
7. After 20 minutes stir the heavy cream and parmesan cheese
8. Let the combination simmer
9. Add the cooked spaghetti squash into a bowl and then pour the vodka sauce over it
10. Serve and enjoy

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Parmesan Buttered Spaghetti Squash

Ingredients

1 large spaghetti squash
1/2 stick of butter
1 cup Parmesan cheese grated
salt and pepper
1-3 dashes of fresh parsley

Directions

1. Bring a pot of water to boil
2. While you are waiting for the water to boil, cut the spaghetti squash in half, and scoop the seeds out
3. Place each half in the boiling water and cook for about 20 minutes until it is tender
4. Once tender scoop out the insides of the squash, and use a fork to separate the squash into spaghetti strands
5. If the spaghetti squash is too hard, you can cook longer in boiling water
6. While the squash is cooking melt the stick of butter in a pot and add the parsley
7. Once melted turn off and add the Parmesan cheese and mix
8. Combine the cooked spaghetti with the melted butter and cheese
9. Mix and enjoy!

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Spaghetti Squash and Meatballs

Ingredients

1 pound ground beef or 1 package of tri mix of meat beef pork veal ground
2 eggs
Italian seasoning bread crumbs
2 whole spaghetti squash
old hard bread
grated cheese
1 cans fresh crushed tomatoes
1 can tomato paste
1 can whole plum tomato
4 cloves minced garlic
olive oil

Directions

1. Bring a pot of water to boil
2. While you are waiting for the water to boil, cut the spaghetti squash in half, and scoop the seeds out
3. Place each half in the boiling water and cook for about 20 minutes until it is tender
4. Once tender scoop out the insides of the squash, and use a fork to separate the squash into spaghetti strands
5. If the spaghetti squash is too hard, you can cook longer in boiling water

Cooking the meatballs

1. soak the bread in water to make soft, then squeeze out some of the water
2. mix together meat, bread crumbs, grated cheese, scooped insides of soaking bread, some basil, and roll into balls about 1 inch in diameter (if two slimy due to the eggs add more meat)
3. In a frying pan add olive oil and heat
4. Put the meatballs in and fry them, not cooking fully
5. Once this is done in a big pot add a small amount of olive oil and some chopped up garlic cloves
6. Brown the garlic cloves
7. Once browned add tomato paste and cook on low flame for 5-10 minutes
8. Now add the cans of crushed and whole plum tomatoes
9. Cook the red sauce on low flame
10. Add salt and pepper to the sauce to your liking
11. Once the whole plum tomatoes are soft squash them in the too
12. Add fresh basil to the pot
13. Cook on low and when you’re about ready to eat it add the meatballs to the pot
14. Pour the meatballs and sauce over the spaghetti squash and enjoy

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White Wine Sauce with Spaghetti Squash

Ingredients

White wine
garlic
1 yellow pepper
1 red pepper
1 green pepper
1 spaghetti squash
1 lemon
1 lime
1/2 cup broccoli

Directions

1. Bring a pot of water to boil
2. While you are waiting for the water to boil, cut the spaghetti squash in half, and scoop the seeds out
3. Place each half in the boiling water and cook for about 20 minutes until it is tender
4. Once tender scoop out the insides of the squash, and use a fork to separate the squash into spaghetti strands
5. If the spaghetti squash is too hard, you can cook longer in boiling water

White wine sauce

1. In a frying pan add 1/2 cup – 1 cup white wine, with minced garlic and heat
2. Add the chopped up vegetables
3. Take the lemon and lime and squeeze the juices into the pan
4. Cook the white wine and vegetables
5. Combine the vegetables and spaghetti
6. Enjoy

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Spaghetti Squash with Vegetables

Ingredients

salt and pepper
1-2 large spaghetti squash
1/4 lbs zucchini
1/4 lbs broccoli
1/2 cup olive oil
4 cloves garlic minced
1 -3 dashes of red pepper flakes
6 fresh basil leaves
1 tablespoon fresh chopped parsley
1/4 cup grated cheese
1/2 cup mixed red and green peppers

Directions

1. Bring a pot of water to boil
2. While you are waiting for the water to boil, cut the spaghetti squash in half, and scoop the seeds out
3. Place each half in the boiling water and cook for about 20 minutes until it is tender
4. Once tender scoop out the insides of the squash, and use a fork to separate the squash into spaghetti strands
5. If the spaghetti squash is too hard, you can cook longer in boiling water
6. While this is cooking prepare the vegetables by cutting them into strips
7. season with salt and pepper
8. In a frying pan add olive oil, garlic, red pepper flakes, parsley, broccoli, peppers, basil, and zucchini and cook on low flame
9. Once the vegetables are cooked and the spaghetti is done combine and add grated parmesan cheese
10. mix and enjoy!!

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Kelp Noodles

Kelp Noodles are just what the name implies – fine, long noodles made of mineral rich sea kelp and require no cooking. Free of all common allergens. They are also low-carb, low-calorie, fat-free, gluten-free and raw. Made only from sea kelp, sodium alginate (extracted from brown seaweed) and water, Kelp Noodles are high in minerals and low in calories. The noodles are translucent and absorb the flavors of what you put on them making them ideal for dressing up as diversely as your imagination allows. Their have a unique crunchy texture when served raw however when served in broth, they soften and absorb flavors well. Enjoy Kelp Noodles in salads, stir-fries, hot broth and casseroles.

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