As summer comes to a close and I harvest the last of the zucchini from our garden, I am inspired to post one last zucchini recipe. Well, I’m actually going to post two variations of a garlic zucchini pasta recipe today!
Truth be told, I include one of these two variations of zucchini pasta in our family’s meals quite a bit. Both are delicious with garlic shrimp, cheesy baked Italian chicken or blackened or pesto fish (recipes that I will post soon). By themselves, both of these zucchini recipes are gluten-free, Paleo / Primal, grain-free and low-carb. The best part is that they are also super easy!
But first, we have to talk about vegetable spiral slicers.
Vegetable Spiral Slicer Comparison
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The Veggetti was among the first of the spiral slicers, to my knowledge. It is a small handheld device with a brilliant design and it works pretty well. I bought one at Bed Bath & Beyond a couple of years ago as a splurge and I have used it a lot. The only problem is that it is a pain in the neck to clean, so my Veggetti is getting pretty grimy.
When I went on Amazon to order a replacement spiral slicer, I was amazed at how many choices there are now. There is even a countertop version, which is much bigger and may in fact be easier to operate for most people. However, with countertop and storage space for kitchen gadgets at a premium, I decided to go with a different version of the handheld version that I know.
This time I chose the Spiralife Original Vegetable Spiralizer. It is dishwasher safe and comes with a cleaning brush, which was a huge selling point for me. It makes spaghetti-size “pasta” on one end and larger crinkled ribbons on the other. It also comes with a ceramic vegetable peeler and recipe ebook.
As you can see, the Veggetti is slightly taller. The diameter of the outside of the Spiralife is wider, but on the inside the difference is very slight. The biggest difference between the two that affects functionality is the hole in the center. You can see that the Veggetti has a much larger hole in the center. As a zucchini is twisted through the device, zucchini “pasta” is cut from the outermost portion while the center of the zucchini comes out the other end (through the hole). The result is a corkscrew-shaped zucchini core that could be used, but I usually discard it since the shape and texture seem to me a bit off-putting in a bowl of zucchini noodles.
The Spiralife has a very small hole in the center, and I admit at first I was skeptical because I was so used to the large hole in the center of the Veggetti. However, when I twisted a zucchini through the Spiralife, I noticed that instead of funneling the core of the zucchini through the hole and out the other side, it just makes spaghetti-size pasta out of all of it. No funky corkscrew-shaped zucchini core with the Spiralife and less waste!
Conclusion: Overall, I like the Spiralife Original Vegetable Spiralizer so much better than the Veggetti! It spiral slices the whole zucchini instead of producing a weird corkscrew-shaped zucchini core, so it produces less waste. It is also dishwasher safe and comes with a cleaning brush, so it is easier to clean. As much as I’ve used my Veggetti, I already like my Spiralife Original Vegetable Spiralizer so much better!
The two recipes I’m providing are both super simple! One is vegan Zucchini Pasta with Garlic Salt. I keep the zucchini pasta raw, so it is perfect for those on a raw diet or anyone that appreciates the health benefits of raw veggies. It is tossed simply in olive oil and garlic salt, so it’s super quick and easy! The other recipe involves quickly cooking a clove or two of minced garlic in melted butter and then tossing the zucchini pasta in it. The latter involves just a little more work, but it is my favorite. Not only do I appreciate the health benefits of real garlic, I prefer the flavor. So does my 2-year old!
Both of these recipes are super easy! They are also Paleo / Primal, grain-free and low-carb. You can’t get much better than that!
Before I give you the recipes, I need to provide an important hint: before twisting the zucchini through the spiral slicer, take the time to examine the device to see which way you need to turn the zucchini in order for the blades to cut it. You are going to turn the zucchini towards the blade. You need to use some pressure but not too much. I may take some getting used to, but once you understand how to use a spiral slicer, it will be a breeze!
If you need extra help, check out the videos from the manufacturer here.
Zucchini Pasta, Raw with Olive Oil
Gluten-free | Grain-free | Vegan | Raw | Paleo | Whole30 | AIP
- 1 medium-large zucchini (about 3 cups of spiral sliced zucchini pasta)
- 2 Tbsp olive oil
- 1/2 tsp garlic salt, or more to taste
Start with a washed zucchini. Cut the tip off but leave the stem on the other end so you can hold it while spiral slicing the zucchini. Starting with the end you cut, insert the zucchini into the spiral slicer and turn. I like to stop and break off the zucchini that has been cut after it has gotten about 6-8 inches long, then I simply resume turning the zucchini to cut more "pasta". Continue until the zucchini has made it as far into the spiral slicer as possible, but be careful of your fingers. The blades are very sharp!
Pour the olive oil over the zucchini pasta and sprinkle with garlic salt while you are using your hand to toss the "pasta".
Serve and enjoy!
Garlic Butter Zucchini Pasta
- 2 medium zucchini (about 4 cups of spiral sliced zucchini pasta)
- 2 Tbsp butter
- 1 clove garlic, minced (about 1 tsp)
- 1/2 tsp salt (to taste)
Start with a washed zucchini and cut using the spiral slicer, as described above.
Heat a pan over medium-low heat. Add the butter and cook just until the butter has melted. Add the minced garlic and cook for about 60 seconds, stirring so the garlic does not burn. Add the zucchini pasta and toss with tongs to coat. Remove from heat after 1 minute. Sprinkle with salt and toss again. Serve warm and enjoy!
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