25 Mouth Watering Spiralizer / Veggetti Recipes

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Getting started with veggetti recipes isn’t easy. But once you get the hang of spiralizing your meals, it’s so worth the effort. Veggetti stand for dishes that are made by spiralizing the star ingredient. This is to make a recipe healthier and more inspired. It’s a good alternative to whole-grain pasta, noodles, and other similar ingredients.

A spiralizer allows you to create healthier, low-calorie, and low-carb meals. Top it with the right sauce and seasonings and you’ve got yourself a good deal!

1. Spiralized Zucchini Noodles in Lentil Sauce

There’s only so much you can do with zucchini, but that doesn’t mean it cannot be spiralized into a delicious and hearty meal for the entire family!


For sunflower sprinkle:

1/3 cup of raw sunflower seeds

1 tsp of yeast, nutritional

half tsp of sea salt

1/4 tsp of garlic, powdered form

1/4 tsp of light miso

For lentil sauce:

1/3 cup of picked and rinsed white lentils

3/4 cup of chopped chives and spring onions

1/4 cup of fresh basil leaves

2 tbsp of olive oil

2 tbsp of fresh water

1 tsp of fresh lemon zest

1 tbsp of lemon juice

1 tsp of light miso

1/4 tsp of agave nectar

Black pepper to taste

Sea salt to taste

For noodles:

4 medium-sized zucchinis

Mixture of roasted asparagus and kale

Chopped fresh basil to taste


  1. Combine the ingredients for the sunflower sprinkle in a food processor. Mix it on high speed until the mixture turns dusty and crumbly. Transfer the mixture into a bowl.
  2. In a pot, bring water to boil on medium-high heat and add the lentils into the boiling water. Stir for a few minutes and cook for 25 minutes. Drain the boiled lentils in a strainer and transfer into the food processor.
  3. Add spring onions, olive oil, basil, lemon juice, lemon zest, miso, agave nectar, salt and pepper to the food processor. Mix it on high speed until it turns into a creamy texture. If you need more seasoning, add according to taste. Then set aside.
  4. Process the zucchini into a spiralizer and place the finished zucchini noodles in a bowl. Toss with lentils and spring onion sauce. Add salt and pepper seasoning to taste. Garnish with sunflower sprinkle, basil leaves, and roasted asparagus and kale. Serve fresh.

2. Spiralized Sweet Potatoes in Chipotle & Miso Sauce  

This is a delight when served with a variety of delicious toppings including almonds, basil, and sprouts. If you’re looking for the absolute pasta-free recipe, this recipe is your ideal companion for the dinner table! Plus, it’s vegan-friendly too!


For chipotle and miso sauce:

2 tbsp of lemon juice

1 tbsp of cashew butter

1 tsp of light miso

1 tsp of maple syrup

1 can of minced chipotle in adobo

1 tsp of adobo

1 grated garlic clove

Black pepper to taste

Sea salt to taste

2 tbsp of olive oil

For salad:

2 medium-sized sweet potatoes

1 cup of shelled edamame, frozen

1 freshly spiral sliced basil leaf

Handful of broccoli sprouts

1/4 cup of almonds, toasted


  1. Combine lime juice, butter, and light miso in a bowl. With the help of a small spoon, mash the butter with miso and lime juice. Once the mixture settles, add maple syrup, salt, pepper, garlic, adobo, chipotle, and olive oil. Mix well until it turns into a creamy and sauce-like consistency. Add more seasoning if you like. Then set aside.
  2. Process the peeler sweet potatoes in a spiralizer and transfer the sweet potatoes noodles into a bowl.
  3. Boil the frozen edamame in a pot with boiling water for 2-3 minutes. Drain the boiled edamame using a strainer and set aside.
  4. Combine the sweet potato noodles with chipotle miso sauce. Use half of the chipotle sauce, half of the basil, half the edamame, and half the sprouts. Add them all together with salt and pepper. Toss well and drizzle the remaining half of the chipotle sauce.
  5. Garnish the dish with basil, edamame, sprouts, basil, and almonds. Serve fresh.

3. Spiralized Cucumber Noodles

Ever tried a Greek salad? This this new take on the classic Greek salad with spiralized cucumbers and fresh Feta cheese!


2 English cucumbers, seedless

1 cup of halved grape tomatoes

1/3 cup of chopped olives

1/4 sliced red onion

4 tbsp of hummus

half cup of Feta cheese

Salt and ground black pepper to taste


  1. Process the cucumbers in a spiralizer. Transfer the cucumber noodles into a small bowl.
  2. Toss the halved tomatoes, olives, and red onion with the cucumber noodles. Place a spoonful of humus in the center of the noodles. Garnish with Feta cheese and salt and pepper. Serve fresh.

4. Zucchini Noodles with Teriyaki Chicken

Low-carb lovers will enjoy this recipe to the fullest. It is packed with delicious Teriyaki sauce, fresh zucchini noodles, and protein-rich chicken. If you have another veggie protein of your choice, you can switch it with chicken for a veggie-friendly meal!


2 medium-sized boneless chicken breasts

2 tbsp of cooking oil

6 zucchini

1 cup of chopped fresh pineapple chunks

Salt and ground black pepper to taste

For the sauce:

1/4 cup of light soy sauce

3 tbsp of coconut sweetener or honey

3 tbsp of rice vinegar

2 minced garlic cloves

half tsp of ginger, grated

1 tbsp of corn starch

2 tbsp of water

Salt and ground black pepper to taste


  1. Combine soy cause, coconut sweetener, vinegar, garlic, ginger, corn starch, water, and salt and pepper in a mixing bowl.
  2. Marinate the chicken pieces with salt, pepper, and 2-3 tbsp of Teriyaki sauce. Marinate for at least half an hour.
  3. Heat cooking oil in a pan on medium heat. Add marinated chicken and cook until lightly brown. Combine with pineapple and cook for 1-2 minutes. Add the remaining sauce and allow the mixture to bubble for about 3 minutes. Add water, if needed. Sprinkle salt, pepper, or red chili flakes to taste.
  4. Add zucchini noodles into the pan and toss for another 2-3 minutes. If needed, garnish with chopped spring onions. Serve immediately.

5.  Summer Garlic Squash Pasta

Dig into the creamy taste of this Garlic Squash Pasta recipe. It’s not messy. It’s not boring. It’s simply delicious.


4 medium-sized yellow squash

2 tsp of olive oil

4 tbsp of freshly chopped basil

2 pressed garlic cloves

1/4 cup of Parmesan cheese

Handful of Parmesan cheese to serve


  1. Process the summer squash in a spiralizer. Transfer the squash noodles into a separate bowl and set aside for a few minutes.
  2. Heat oil in a skillet on medium-high heat. Cook the squash noodles with garlic. Cook for a few minutes then add basil and continue cooking for 2 minutes. Season with salt and pepper.
  3. Toss the noodles with Parmesan cheese and serve fresh. Garnish with more cheese, as you like.

6. Potato Veggetti in Garlic-Parmesan

The perfect weeknight cooking recipe and you don’t even have to stay up late to cook it.


2 pounds of potatoes

1 tbsp of olive oil

half tsp of garlic powder

half tbsp of grated Parmesan cheese

2 tbsp of minced parsley

salt and pepper to taste


  1. Spiralize the potatoes and toss with olive oil in a large bowl. Transfer the noodles on a pan lined with a baking sheet and garnish with salt, pepper, and garlic powder. Bake in a 425 degrees preheated oven for 15 minutes until it turns slightly golden brown.
  2. Remove the noodles from the oven and set aside to broil. Toss with cheese and place it back in the oven for 5 minutes, to bake. Make sure it turns golden brown. Remove immediately from the oven and garnish with more Parmesan cheese to serve.

7. Crispy Margherita Pizza

Who doesn’t want to eat a healthy, home-cooked pizza? The Crispy Margherita Pizza comes with all your favorite pizza toppings and delicious marinara sauce!


1 tbsp of olive oil

2 large-sized potatoes

half tsp of garlic powder

3 beaten eggs

5 ounces of shredded mozzarella cheese

half cup of marinara sauce, of your choice

12 large olives, pitted and sliced

4 freshly sliced basil leaves

Parmesan cheese for garnishing


  1. Use a 12-inch oven-proof skillet and add olive oil. Heat for about a minute, add potato noodles, garlic, salt, and pepper. Toss until the noodles are well-coated with the seasonings. Cook for about 10 minutes and transfer into a bowl. Set aside for a minute.
  2. Combine with beaten eggs. Toss well and transfer the entire noodles mixture into the skillet. Spread the noodles well and place the skillet in a 400-degrees preheated oven for 15 minutes. Make sure the noodles are firmly pressed down with the help of a spatula. Bake until the noodle’s crust starts to look slightly golden brown. Make sure not to burn the crust by over baking.
  3. Remove the skillet from the oven and garnish with mozzarella cheese. Add salt and pepper and bake for another 15 minutes until the cheese melts evenly.
  4. In a cooking pot, add marinara sauce and cook for 2-4 minutes.
  5. Remove the noodles pizza from the oven and spread the marinara sauce from the center of the crust. Throw in some olives and fresh basil leaves. Serve immediately.

8.  Soba Zucchini Noodles in Pesto Sauce

With the famous pesto sauce you know and love, try these healthy and delectable zucchini noodles.


1 medium-sized zucchini

1 packet of Soba noodles

For roasted tofu:

250 grams of sliced tofu

2 tbsp of tamari

1 tbsp of rice wine vinegar

2 tsp of honey

For avocado dressing:

half avocado

2 tbsp of tamari

1 tsp of ginger, minced

1 tbsp vinegar, rice wine

1 cup of rocket, packed

half pack loose coriander leaves

half lemon juice

2 tbsp of sesame oil

1 minced garlic clove

half tbsp of honey

water for cooking


  1. Mix tamari, vinegar, honey and tofu in a bowl. Marinate all the ingredients together for at least 20 minutes. Preheat the oven to 395 degrees while the tofu marinates.
  2. Line a baking sheet with oil. Spread the tofu and bake for at least 20 minutes. Then over to the other side and bake for 20 minutes.
  3. While the tofu is in the oven, spiralize the zucchini and cook the soba noodles.
  4. Combine all dressing ingredients in a food processor. Blend until it reaches a smooth and creamy consistency. Add water, when necessary.
  5. Combine noodles with the dressing sauce and top with a chunk of roasted tofu. Garnish with fried sesame seeds and spring onions. Serve immediately.

9. Quick Shrimp Pasta with Zucchini Noodles

Transform your dinner with this easy-to-cook shrimp pasta with tangy zucchini noodles. It’s a classic if you do it right!


For the pesto sauce:

1 cup of fresh kale

1 cup of fresh spinach leaves

1 cup of basil

3/4 cup of almonds

1/4 cup of water

half cup of olive oil

half tsp of salt

2 garlic cloves

2 lemon juices

For shrimp noodles:

1 tbsp of butter

1 lb of shrimp

2 tsp of chili powder

2 tsp of cumin powder

4 medium-sized zucchini

salt and ground pepper to taste


  1. Blend kale, spinach, basil, almonds, water, olive oil, salt, garlic, and lemon in a food processor. Divide into 2 cups of pesto sauce.
  2. Heat oil in a pan on medium-high heat. Toss shrimp pieces and chili and cumin powder. Add more spices, if necessary. Cook for a few minutes.
  3. Process the zucchini is a spiralizer and combine with 1 cup of pesto sauce and shrimp. Toss well before serving. Garnish with seasonings, if you like it that way.

10. Fresh Apple and Cabbage Cold Slaw

Fried chicken is incomplete without a good cold slaw recipe. It’s freshness and zingy taste is good enough on its own.


2 cups of green cabbage, shredded

2 cups of red cabbage, shredded

1 apple, granny smith

2 tbsp of olive oil

2 tbsp of vinegar, balsamic

1 tsp of poppy seeds

1/4 tsp of salt

1 tsp of honey

salt and pepper to taste


  1. Add vinegar, olive oil, poppy seeds, pepper, salt, and honey in a mixing bowl. Prepare the dressing. Set aside.
  2. Process the apples in a spiralizer and transfer to a large bowl. Add green and red cabbage and pour over dressing. Toss well and refrigerator for a few hours before serving fresh.

11. Spinach and Sweet Potatoes in Creamy Cashew Sauce  

If you don’t have pasta in your pantry, tweak the dish with spiralized sweet potatoes in a rich creamy cashew sauce recipe. Trust me, it will be worth your time.


3/4 cup of water

half tsp of salt

1 tbsp of olive oil

1 cup of cashews

1 minced garlic clove

4 spiralized sweet potatoes

2 cups of baby spinach

Handful of basil leaves

salt and ground black pepper to taste


Soak the cashews nuts in a small bowl for 2 hours.

Drain away the water and blend in a food processor with salt, water, and garlic.

On a skillet, heat oil over medium-high heat and throw in the spiralized sweet potatoes. Mix well for 6 minutes. Set aside from the heat and combine with spinach leaves.

Add half of the pesto sauce, herbs, and seasonings into the skillet. Toss well until it cooks evenly. Add more water if the noodles start to stick to the base.

Garnish with the remaining sauce, seasonings, and salt and pepper. Serve fresh.

12. Cucumber Salad with Sriracha Crab

This is a light and nutritious salad made with cooked crab and cucumber noodles. Your upset stomach will thank you while you’re eating it.


1 cucumber

4 ounces of cooked crab

1 tbsp of mayonnaise, home-made or store-bought

spoonful of rice vinegar

2 tsp of sriracha chili sauce

half sliced avocado

2 tsp of roasted sesame seeds

1 tbsp of breadcrumbs

salt to taste


  1. Process the peeled green cucumber in a spiralizer. Transfer to a large mixing bowl and toss with rice vinegar. Shred the cooked crab with a fork and add to the mixing bowl.
  2. Throw in mayonnaise, spice sriracha sauce, sliced avocado, and salt. Combine well and garnish with breadcrumbs, sesame seeds, and drizzle some oil. Serve immediately. This dish is best enjoyed when fresh.

13. Spiralized Veggies with Roasted Chickpeas

Late night cooking just got better. The Spiralized Veggies with Roasted Chickpeas recipe is what you need for when you don’t feel like eating out.


1 medium-sized zucchini

1 tbsp of olive oil

1 orange, red, and yellow carrot

1/4 cup of fresh basil leaves

1 can of rinsed chickpeas

1 tsp of chili powder

green sauce dressing, any of your choice

half tsp of cumin powder

salt and pepper to taste


  1. Toss the chickpeas with olive oil, cumin powder, chili powder, salt, and pepper. Spread on a baking sheet and bake in a 400 degrees preheated oven for 40 minutes. Bake until they look golden brown and crispy.
  2. Use a spiralizer to process the vegetables, including the carrots and zucchini. Remove excess moisture from the spiralized vegetables. And toss with basil leaves.
  3. Combine the vegetables with dressing sauce and add the roasted chickpeas. Serve immediately.

14. Avocado Zucchini Pasta in Spinach Pesto Sauce

Who doesn’t love a good avocado recipe? Packed with healthy nutrients, this recipe will keep everyone at home satisfied for as long as you cook.


For spinach pesto:

1 halved and peeled avocado

2 cups of spinach, baby

1 tbsp of almonds, raw

2 minced garlic cloves

1 halved lemon

half tsp of sea salt

red pepper flakes for garnishing

For pasta:

4 spiralized zucchinis

1 tbsp of olive oil

8 ounces of sliced mushrooms

sea salt to taste


  1. Blend avocado, spinach, almonds, garlic cloves, lemon, sea salt, and red pepper flakes in a food processor. Blend for 3 minutes until it reaches a creamy consistency.
  2. In a skillet, toss in the sliced mushrooms and cook over medium heat. Cook the mushrooms for 12 minutes until they turn golden brown.
  3. Cook zucchini noodles on skillet over medium-high heat for 6 minutes. Combine with pesto sauce and sautéed mushrooms. Garnish with seasoning and sea salt. Serve fresh.

15. Spiralized Parsnips Noodle Waffles

Put your waffle-maker to work this season. This noodle waffle is made from parsnips that might actually make your meals more appetizing.


half tbsp of olive oil

2 large-sized parsnips, peeled

1/4 tsp of garlic powder

1 beaten egg

2 tbsp of olives, chopped

2 tsp of lemon juice

salt and pepper to taste


  1. Heat olive oil in a skillet and combine with parsnips noodles and garlic powder, pepper, and salt. Cook for 5 minutes.
  2. Transfer the cooked noodles in a bowl and toss with egg and chives. Preheat a waffle iron and spray with olive oil. Pack the waffle iron with parsnips and cook like a waffle.
  3. You can season the cooked parsnips noodle waffle with some lemon juice and pepper for extra garnishing. Serve hot.

16. Crispy Sweet Potato Fries

Who can deny a perfect plate of fries? These crispy potato fries are so easy to make that you can feed the whole family without trying too hard.


2 spiralized sweet potatoes

1 tsp of sea salt

2 tsp of paprika

1/4 tsp of cayenne pepper

1/8 tsp of garlic powder

1/8 tsp of onion powder


  1. Spray sweet potatoes with olive oil. Toss with sea salt, paprika, cayenne pepper, garlic powder, and onion powder. Bake in a preheated oven for 20 minutes until they look crunchy on one side.
  2. Flip the fries on to the other side and bake for another 20 minutes. Season with salt and pepper and serve with ketchup.  

17. Savory Apple Crumble

This is the spiralizer recipe to make right now. It has apple, cinnamon, almond, and coconut. The perfect combination for the best family get-together.


9 medium-sized apples

1 tsp of cinnamon

1/3 cup of coconut or brown sugar

half orange juice

1 orange zest

1 cup of almond meal

1/4 cup of coconut oil

1 cup of oats

1/3 cup of coconut sugar

1 tsp of cinnamon

salt and nutmeg to taste


  1. Spiralize apples and toss with cinnamon, coconut sugar, orange zest, and orange juice. Spray coconut oil on a baking dish and spread apple mix evenly.
  2. Meanwhile, combine oats, coconut sugar, salt, nutmeg, cinnamon, and almond meal in a bowl. Pour over coconut oil and mix well.
  3. Combine almond meal mixture with the apples and bake in a 350 degrees preheated oven for 40 minutes. Serve hot.

18. Apple and Citrus Salad

Toss spiralized apple with citrus and serve yourself the most refreshing plate of health and happiness. This recipe works perfectly as a palate-cleanser.


For dressing:

6 tbsp of olive oil

1 and a half tbsp of honey

2 tbsp of lemon juice with zest

2 tbsp of orange juice with zest

1/4 tsp of kosher salt

ground black pepper to taste

For apple salad:

1 large-sized apple

1 granny smith apple

1 large-sized orange

2 oz of cheddar cheese

1/3 cup of pecans, dried

1/4 cup of cranberries, dried

1 tbsp of sunflower seeds

1 tsp of chia seeds


  1. Combine all citrus dressing ingredients in a food processor. Blend for about 10-15 seconds. Add some pepper, if necessary.
  2. Spiralize the apples and transfer into a large bowl. Combine apples with cheese, cranberries, seeds, pecans, and orange. Toss well with seasonings and serve with citrus dressing.

19. Light Spiralized Squash Pasta

Use your leftovers to create the perfect Thanksgiving recipe this year. The Spiralized Squash Pasta has the freshness and zing you’ve always looked for.


Half butternut squash

2 tbsp of butter

2 tbsp of parsley

3 tbsp of Parmesan cheese

olive oil and S&P to taste


  1. Process the butternut squash in a spiralizer. Transfer the spiralized butternut squash on a baking tray sprayed with olive oil. Toss with butter, parsley, cheese, and S&P. Bake in a 400 degrees preheated oven for 12 minutes. Make sure the pasta is tender. Garnish with chopped parsley leaves and more Parmesan cheese. Serve hot.

20. Baked French Onion Noodles

Calling out to all French cuisine lovers. These onion noodles are to die for! With grated cheese, lip-smacking Zucchi, and yellow onion.


1 small-sized yellow onion

1 tsp of sugar, granulated

2 1/2 cups of zucchini, spiralized

2 tbsp butter, unsalted

1/4 cup of beef broth

2 tsp of Worcestershire sauce

1 cup of grated cheese, fontina

salt and ground black pepper to taste


  1. Heat butter in a skillet over medium-high heat. Add onions, salt, pepper, sugar, sauce, and thyme. Cook for a few minutes. Combine beef broth and stir. Cook for at least 12 minutes.
  2. Spray cooking oil on a baking dish. Toss French onion with the mixture. Pour into the baking dish and garnish with fontina cheese. Bake in a 400 degrees preheated oven for 20 minutes. After baking, set aside to cool. Serve with thyme.

21. Anti-Pasto Bell Peppers

If you love pasta, you’ll love this combination of bell peppers and artichokes for a redefining anti-pasta recipe.


For the bell peppers:

1 orange and red bell pepper, spiralized

1 tsp of dried oregano

salt and freshly ground black pepper to taste

For the artichokes:

half cup of drained and quartered artichokes

1 tsp of olive oil

1/4 tsp of oregano, dried

salt and ground black pepper to taste

1/4 cup of cheese, cubed

half cup of olives

1 tbsp of basil, chopped

2 cups of greens, mixed


  1. Spread the spiralized bell peppers with salt, pepper, and dried oregano on a baking tray lined with parchment paper. Toss the artichokes with salt, pepper, garlic powder, and olive oil. And put the mixture on another baking tray.
  2. Bake both trays in a 450 degrees preheated oven for 20 minutes. Combine both mixtures in a large bowl and garnish with basil, cheese, and olives. Toss well and serve with mixed greens.

22. Feta Salad with Beetroot and Cheese

Feta salad is a classic that’s hard to beat. Combine it with the nutritious and delicious beetroot and you’ve got yourself a healthy salad.


4 large-sized beetroots

Handful of chopped fresh parsley

Handful of feta cheese

Handful of dried walnuts

1 lemon juice


  1. Toast the walnuts in a heated pan after soaking them in water.
  2. Spiralize the beetroots and cut the long beetroot braids in half.
  3. Toss the beetroot with sea salt and pepper. Add the chopped parsley, lime, and olive oil.
  4. Combine with the feta cheese and toasted walnuts. Serve fresh.

23. Carrots in Asian Sesame Sauce

Got 20 minutes? This new take on Asian cuisine with spiralized carrots will leave you wanting more. It’s the best go-to recipe for a quick dinner fix.


1 large-sized carrot, spiralized

2 tsp of sesame seeds, toasted

half tbsp of vinegar, rice

1 tbsp of sesame oil

1 tsp of grated and peeled ginger

half tsp of soy sauce, low-sodium

2 diced scallions

salt and pepper to taste


  1. Toss the carrots, sesame seeds, sesame oil, rice vinegar, ginger, soy sauce, scallions, and pepper in a large serving bowl. Cool it in a refrigerator for 10-15 minutes before serving.

24. Cinnamon Apple Spaghetti

Transform your apples into beautiful noodles and create the perfect dessert your tummy needs.


1 red apple

1/4 tsp of cinnamon, grounded

1 Greek yogurt container

2 tsp of honey

1/4 tsp of vanilla extract

1/4 cup of walnuts, chopped


  1. Process the delicious apple in a spiralizer. Toss with yogurt, cinnamon, honey, and vanilla extract. Season with chopped walnuts and serve fresh.

25. Crispy Onion Rings

Try the healthy way to cook onion rings. No deep frying and no extra oil needed. It’s the perfect onion recipe for snack time!


1 whole sandwich bread

1 tbsp of Parmesan cheese, grated

2 spiralized onions

olive oil to taste

salt and freshly ground black pepper to taste


  1. Blend the bread in a food processor and transfer the breadcrumbs in a bowl with parmesan cheese. Toss and set aside.
  2. Process the onions in a spiralizer and toss with olive oil. Add salt, pepper, and the breadcrumbs and cheese mixture to the onions.
  3. Bake in a 350 degrees preheated oven for 15 minutes and serve immediately.


That’s all you need to know about cooking mouth-watering spiralizer-veggetti recipes. Spiralizing different kinds of foods such as zucchini, onions, beetroot, squash, sweet potatoes, etc. is the art of making meals healthier and more delicious. So if you want your meals to be simple, yet lip-smaching with very little high-calorie and carb ingredients, you need to get going with any one of these 25 spiralizer recipes.