Here's the finished product.
And the veggies before they go into the oven to cook for about 10 minutes. It looks like a lot of veggies, but in reality it is 1 cup of cherry tomatoes, 1 cup of shredded carrots, one yellow pepper, 1/2 of a red onion, and 1 cup of asparagus.
The veggies after they have cooked for 10 minutes. You separate them because you are going to put the shrimp in the middle.
The recipe calls for uncooked shrimp. We just used the cooked ones and cooked them for a shorter period of time (like 3-5 minutes I think).
We've been trying to avoid rice or pasta. I saw already made zucchini noodles at the store but they were really expensive. So imagine my delight when we saw this at Bed, Bath and Beyond. It was under $10. We were skeptical if it worked or not. It does.
We did 2 zucchini as you see above. You just put the zucchini inside the Veggetti and start twisting the handle.
Noodles come out like you can see. You can have them thin or thick. We choose thick. When you get to the end of the zucchini you attach the top of the Veggetti to the zucchini and continue on twisting, so your fingers are safe.
This is what 2 zucchini produced in the way of noodles.
Hubby cooked them in some olive oil and added some spices (I think Italian spicing and garlic powder based on what I see on the counter) and cooked them for about 2 minutes, which is what they recommend in the book that comes with the Veggetti. You don't want to overcook them and have them get mushy.
And that was that! Simple to put together. Delicious to eat. We used 12 ounces of shrimp instead of the pound the recipe called for. All total, I'm thinking the servings were less than 400 calories each (we did eat it all in one setting, but again though the veggies look abundant, they were in small quantities).
We had enough veggies left over that we made it again the following week and again it was delicious.