zucchini spaghetti

Zucchini Spaghetti

A low carb alternative for spaghetti!
IMG_1572IMG_1571IMG_1573zucchini spaghetti

Saw this little apparatus at T.J.Maxx and originally didn’t have high hopes for it (being an As Seen On TV product), but to my surprise, this Veggetti Spiral Vegetable Slicer is AWESOME!

I’ve used it to make Zucchini Spaghetti three times now and absolutely love it. It has two ends- one to make thick or thin spirals (noodles).

You’ll need:

Make zucchini spirals with the Veggetti (the thin end imitates spaghetti noodles better in my opinion).

*While turning the zucchini in the Veggetti, keep constant pressure for several twists, so that the noodles are longer like spaghetti.

On medium heat, cook zucchini spirals with about a tablespoon of olive oil, and a few sprinkles of salt and pepper (if desired). 2-3 zucchinis should satisfy one person.

Cook turkey in another pan with a dash of olive oil, followed by salt, pepper, paprika, etc. Once the turkey is almost done, pour in Rotel and allow it to simmer together.

*You can use whatever sauce you like; I use a can of Rotel diced tomatoes & green chilies because it has less calories and far less sugar than your typical spaghetti sauce, and because, well, it’s cheap. 🙂

Once noodles are cooked to your preference, drain the remaining oil/water that has accumulated in the pan (I did not do this the first time around, hence liquid in the final picture shown) and serve with the turkey Rotel mix.

Enjoy, and share with someone who would like this healthy alternative!

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