My son loves cooking gadgets and cherishes the hours we spend together using them. He has received countless cooking gifts for Christmas and his birthday such as “The Chocolate Factory”, Pop Chef, and cake decorating tools. The most recent addition to his collection is the Veggetti. The smile on my son’s face as he pulled the Veggetti out of the birthday gift bag told me I had selected the perfect gift (even more beloved than his cherished lacrosse shorts). My son immediately ripped open the packaging and began to test his new gadget on a zucchini, which we craftily transformed into a beautiful meal within ten minutes. The following is a recipe we created with the Veggetti.

Click here to purchase Veggetti Spiral Vegetable Slicer from Amazon
Click here to purchase Cake Tools Decorating Kit from Amazon
Click here to purchase Pop Chef Pop Chef from Amazon

 

Veggetti

Veggetti

Zucchini Pasta

Ingredients:

2 Medium zucchinis
½  container grape tomatoes, halved lengthwise
2 cloves garlic
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Prepare zucchini “pasta” according to Veggetti usage instructions. Use garlic press to mince garlic. In a large frying pan, saute garlic in olive oil until golden brown. Add zucchini and tomatoes and toss in frying pan until coated with olive oil. Add salt, pepper, garlic powder and onion powder to taste. Saute until zucchini and tomatoes are heated through but still maintain their vibrant color and a firm texture. Be careful not to overcook, or the zucchini will become soggy and absorb too much oil.

zucchini pasta

Zucchini Pasta

Zucchini Pasta

Ingredients

  • 2 Medium zucchinis
  • ½ container grape tomatoes, halved lengthwise
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  • Prepare zucchini “pasta” according to Veggetti usage instructions.
  • Use garlic press to mince garlic.
  • In a large frying pan, saute garlic in olive oil until golden brown.
  • Add zucchini and tomatoes and toss in frying pan until coated with olive oil.
  • Add salt, pepper, garlic powder and onion powder to taste.
  • Saute until zucchini and tomatoes are heated through but still maintain their vibrant color and a firm texture. e careful not to overcook, or the zucchini will become soggy and absorb too much oil.
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http://www.foodhealthandhome.com/food/vegetables/zucchini-pasta-veggetti/