(It's noodles! From zucchini! So they're zoodles!)
I amuse easily.
Because this made me giggle -- long, neverending strings of zucchini that I made with a Veggetti, which turns vegetables into noodly things.
Last summer I bought myself a spiralizer, but the Veggetti is much easier to use, store and clean. It's also small enough to stash in a drawer. You can toss it in the dishwasher, too, just be careful of the blades inside.
The zucchini noodles I made were made on the thick side of the Veggetti. There's also a thinner side for making angel hair-sized noodles.
The thinner side works great with carrots, which work better in their raw state, for salads and sandwich toppings.
The first time I tried it, it didn't work well because my zucchini wasn't big enough.
And you end up with cool, cone-shaped leftovers!
The Veggetti also comes with a protective holder that you attach to the short end of the vegetable and a recipe booklet.
So what do you do with zucchini noodles? First off, you need to sweat out their extra moisture, or your dish will end up watery. Just stick 'em in a large skillet over medium heat for about 5 minutes to steam off that moisture.
I put two zucchinis worth of noodles in a ceramic dish, covered them a cup of marinara sauce and 3/4 cup shredded mozzarella and made kind of a baked spaghetti pie.
Since the zucchini was cooked from steaming out the moisture, I baked it at 400 degrees for 20 minutes until the cheese started to bubble and brown.
(There are zucchini noodles hiding under all that.)
Want to win your own Veggetti plus a $25 Visa card to buy all the zucchini you want? Then check out the Rafflecopter below and do as it says!
Disclosure: The Veggetti, gift card, information, and additional gift pack have been provided by Ontel.