Recipe: Zucchini Spaghetti


Recipe: Zucchini Spaghetti

Pasta is a staple dish in many American households, but it’s loaded with carbohydrates and provides very little nutritional value. As we age, we have to adapt our diet with our slowing metabolisms. Vegetable spaghetti made from zucchini is the PERFECT alternative, and once you try it, you might be surprised that you prefer it to spaghetti!



It’s surprisingly filling and satisfying, and a great way to get your daily intake of veggies–especially green vegetables!

The recipe is simple! Here’s all you need:

The Veggetti, which quickly turns your zucchini into a spaghetti-like texture in seconds. The Veggetti is available at your local CVS and Walgreens in the
“As Seen On TV” aisle, or you can buy it online here:

1 medium zucchini per serving

Bring a pot of water to a boil.  Set the water to medium and drop in the zucchini strings. Boil for 1 and a half to 2 minutes. Be careful because the zucchini will cook very fast and will become mushy if left in the boiling water too long.

Drain spaghetti and serve. Pat the cooked veggie spaghetti with a paper towel to absorb some of the moisture retained in the zucchini.

Add your favorite sauce and herbs, and you have a heart-healthy dinner that will leave you full and satisfied!