Recipe: Zucchini and Carrot "Pasta"


Eating vegetables doesn’t have to be boring! A spiralizer has revolutionized our vegetable-consumption, starting with this delicious recipe for Zucchini and Carrot “Pasta.”

There are a few different types of spiralizers. Williams-Sonoma has this one and they even started offering free techniques classes. Also check out the recipe blog Inspiralized for more veggie ideas.

With the prevalence of celiac disease and gluten intolerance, Delysia Chocolatier is happy to share a recipe that works for everyone!

zucchini and carrot

Zucchini and Carrot “Pasta”

3 medium zucchinis
2 carrots
4 brown mushrooms, sliced
3 cloves of garlic, minced
1 large red pepper, diced
A bunch of basil, chopped
Olive oil
Salt and pepper
Parmesan cheese

Spiralize the zucchini and carrots and set aside. Heat the olive oil in a large skillet. Add the garlic and sauté a few minutes. Add the mushrooms and red pepper; cook till soft. Add the zucchini and carrots; toss until well-coated with oil. Sprinkle with salt and pepper. You may need to add more oil at this point but use a light hand. Cook for 2-3 minutes. Toss in the basil. Serve immediately into bowls and sprinkle with Parmesan cheese. Enjoy!

Nicole Patel

Nicole Patel is the proprietor of and chocolatier for Delysia Chocolatier. In 2006 while pregnant with her first son, Nicole made a batch of chocolate truffles as holiday gifts. To the delight of friends and family, she continued to create chocolates as a way to relieve stress from her corporate engineering job. In 2008, a chance trip to Becker Vineyards led to Nicole being the first in Texas to make truffles using local wines. Within five years, what started as a hobby turned Delysia into one of the Top Ten Chocolatiers in the Americas, as selected by the International Chocolate Salon.