Vegetables | 3534 | Vegetables
ZUCCHINI
& YELLOW
SQUASH
NOODLES
MAKES 4 SERVINGS
INGREDIENTS:
4 whole, medium zucchini
or yellow squash,
ends trimmed
DIRECTIONS:
Assemble the Spiralizer Set of
your Veggie Bullet. Add zucchini/
squash to the chute lengthwise,
steadying with the Outer Pusher.
Turn on the Power Base, using
the Outer Pusher to guide the
squash to the blade. Repeat with
all zucchini/squash.
Zucchini/squash noodles can
be enjoyed raw or cooked. You
can also store them raw if you
plan to cook them with other
ingredients later in the week.
Baked: Preheat oven to 400°F.
Line a baking sheet with
parchment paper and spread
zucchini/squash in a thin layer.
Drizzle with olive or sunflower
CARROT
NOODLES
MAKES 2-4 SERVINGS
INGREDIENTS:
4 Carrots, scrubbed* with tops
and ends trimmed (save
tops for Carrot Top Pesto
on pg. 128)
*See pg. 31 for scrubbing technique
DIRECTIONS:
Assemble the Spiralizer Set of
your Veggie Bullet. Place the
Outer Pusher into the chute to
narrow the opening. Add your
first carrot to the spiralizer,
placing the thickest side of the
carrot on the bottom (stem
side-down) and steadying with
the Inner Pusher. Turn the Power
Base on, using the Inner Pusher
to guide the vegetable to the
blade. Repeat with all carrots.
Carrot noodles can be enjoyed
and stored both raw and
cooked. Store them raw if you
plan to cook them with other
ingredients later in the week.
seed oil and season with salt
and pepper. Bake for 10-15
minutes until tender, turning
with tongs every few minutes
to avoid burning.
Sautéed: Add 1-2 Tbsp. of olive,
coconut, or sunflower seed oil
to a large skillet over medium-
high. Add noodles (in batches,
if necessary) and stir until
soened — about 3-5 minutes.
USED IN:
Zucchini: Pesto Zucchini
Noodles with Sautéed Shrimp (pg.
76), Zucchini Bolognese (pg. 81)
Yellow Squash: Yellow Squash
Noodles with Spicy Tomato Sauce
(pg. 77), Spiralized Lo-Mein (pg. 79)
Baked: Preheat oven to
425°F. Line a baking sheet with
parchment paper and spread
carrot noddles in a thin layer.
Drizzle with olive or sunflower
seed oil and season with salt and
pepper. Bake for 5-10 minutes
until tender, turning with tongs
halfway through to avoid burning.
Sautéed: Add 1-2 Tbsp. of olive,
coconut, or sunflower seed oil to
a large skillet over medium-high
heat. Add noodles (in batches,
if necessary) and stir until
soened — about 6-10 minutes.
USED IN: Red Chicken Curry
(pg. 84), Carrot Cake Oatmeal
(pg. 103), Pho (pg. 109)
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