Today we’re doing something totally different on the blog. Something we’ve never done before.
We’re sharing a recipe created and photographed by one of YOU. Basically, a guest post by one of our Inspiralized readers!
When I saw this veggie tian posted in our private Facebook community (join here – it’s free and a great place to connect with other people who love to spiralize and share their recipes!), I knew I had to share it on the blog. Sometimes recipes are just too good not to share!
Instead of re-photographing it (as I’ve done in the past), I wanted to share it as is. It looks so delicious, and I can’t wait to test it out myself!
When Inspiralized Facebook Community member Debbie had an overflowing number of zucchini coming out of her vegetable garden, she decided to finally get a spiralizer to use them up in a new way. She was slow to get going but now uses it almost every day.
Now that her garden is finished for the winter, her spiralizing has slowed down, but she has started to use root vegetables more. Her favorite veggies to spiralize are zucchini, potatoes, and rutabaga. She mostly make salads & soups with zucchini noodles.
The following recipe is something she would usually make using a mandolin but thought the texture of the thin spiralized vegetable would be great. And she confirms – it was!
Thanks for sharing your recipe, Debbie!
And make sure you join the Inspiralized Facebook Community – maybe your recipe will be featured on the blog next!
Now you can watch a cooking video of this recipe:
Spiralized Veggie Tian
- 10- 12 oz Potato
- 10- 12 oz Sweet Potato
- 10- 12 oz Zucchini
- 1 medium sized Bell Pepper
- 1 Small Red Onion
- Salt and Black Pepper
- 1 - 2 teaspoons Fresh Thyme
- 3/4 cup grated Asiago and Parmesan
- Spiralize all veggies on the wide flat blade. Spray oil or garlic oil on all cut veggies to prevent browning during assembly. Cut or rip a few curls of potato from the strand. Untwist to make a little stack of 3 or 4 slices. The peppers and onions are little more unruly but twist them into little piles the best you can between the layers.
- Spray a 10 inch pie pan with oil. Lay the stacks on their sides tucking each one under the first, fanning them out as you go. Use the smaller piles for the centre. Spread salt, pepper and Thyme evenly so all veggies get a little sprinkle.
- Finish with the grated cheese over everything. Cover tightly with parchment paper then foil, bake at 375° or 30-40 mins. They cook in their own juices so check at the 30 minute mark, pierce with a fork to see if the potatoes are cooked. When done cook uncovered for 5-10 more minutes to reduce the moisture and to brown the top.
- These are the ingredients I used in this one. I have made this with Rutabaga, Yellow squash, even sliced Tomatoes & Green Tomatoes. Switch up the herbs with Rosemary & Sage if you like. I used Jalapenos and Cheddar cheese once for a spicy kick. You could also omit the cheese all together, just season with a bit more herbs, salt & pepper.