Here at Chez Boyer, we're reducing the amount of meat we consume (Noah and I are attempting vegetariansim)--so when I saw the Veggetti, I just knew I could make some tasty vegetable recipes with this tool!
The Veggetti is super simple to use: just wash your vegetable (in this case, a medium zucchini), cut off the ends, stick it in the hole (oh my, that sounds so...) and rotate. When you get to the end, a little nub that looks like a top will be left over. Invert the other end of the tool (heh heh heh), impale the "top" and rotate to get the rest spiraled up. (A tiny portion will result--you can just slice that up).
Without further ado, here's my recipe for One Skillet Zucchini with Marina!
- Large skillet
- 3 medium zucchini (I leave mine with the peel on)
- 3 medium onions
- 1 teaspoon minced garlic
- 1/4 Cup extra virgin olive oil
- 2 Tablespoons butter
- 2 teaspoons Italian seasoning blend
- 28 ounce can crushed tomatoes
- 14.5 ounce can diced tomatoes
- 1-2 teaspoons raw (or white) sugar
- 2 Cups shredded mozzarella (optional)
- Fresh basil leaves (optional)
Slice onions (keep them around the size of your little finger). Spiralize the zucchini (I'm totally trademarking that term). Melt butter in skillet. Add the EVOO. Turn heat up to high. Add the onions, zucchini and garlic to the skillet. Stir well. Turn heat down to medium. Saute until onions are close to being translucent (you want them a tad crunchy, not soft).
Add the cans of crushed and diced tomatoes, as well as the Italian seasoning, fresh torn basil and sugar.
Simmer for 10 minutes so the sauce reduces a bit.
Tada! Yep, it's as delicious as it looks. Better than regular pasta, in my opinion!
- If you don't have Italian spice, you can combine dried oregano, thyme, rosemary, sage, marjoram and basil to taste. But, it's easier and cheaper to just buy it all together in a jar
- You don't have to use tomatoes. You can just make Aglio et Olio (oil and garlic)
- If you're lactose intolerant, you don't have to use cheese (natch)
- You can substitute freshly grated parmigiano-reggiano or pecorino romano for the mozzarella (or add all three, if you're a cheese addict)
- Speaking of cheese addicts, you could make an alfredo or carbonara sauce with this, too (mmmm...bacon)
- Sugar is optional. My Dad was a cook in the army, and he sweetened all his tomato sauces. The local fire department loved his sauce so much, they ask him to cook for their fundraiser every year! I picked up his taste for sweet tomato sauce--I even add sugar to my chili--because I feel it cuts through the biting acidity of the tomatoes
I'm glad to be back posting to my Tarot Maven Cooks Blog! While I'll probably not associate every recipe with a Tarot card (that's a bit forced...even for me), I am a Tarot expert, author, deck co-creator, reviewer, teacher, pro reader and radio personality that loves to cook.
Let me know in the comments how you like the blog! If you try this recipe, let me know how it turns out for you--and how you put your own spin on it.
Until next time!