Recipes

I love my Veggetti for making zoodles. It’s a healthy alternative from pasta.  Take a zucchini, squash or sweet potato, cut off the ends, and choose whether you want a thick zoodle or thin zoodle.  Place the veggie inside the Veggetti and twirl/twist using a little pressure, with the blade facing down toward the dish.  The longer the twirl/twist the longer the zoodle. I generally sauté them with a touch of olive oil, garlic and red pepper as a side dish with chicken or a burger or try tossing lightly with olive oil, spread thinly on a baking dish and bake at 400 degrees until crispy. The thin ones will crisp up quickly.

And zoodles are a great addition to any salad.