Spiralized Veggie Tian

gluten freevegetarian
Spiralized Veggie Tian

Spiralized Veggie Tian

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!

Spiralized Veggie Tian

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.

Spiralized Veggie Tian

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!

Spiralized Veggie Tian

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:


The Recipe


Spiralized Veggie Tian

Prep Time20 mins
Cook Time40 mins
Total Time1 hr


  • 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.

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Tess Thomas says:
what a great idea! great idea to post your followers ideas:)
Meaghan says:
Thanks, Tess! You all are just so inspiring to us!
AinOakPark says:
Is that red bell pepper or red onion in the photo? I can't understand what I am seeing there relevant to the recipe.
CW says:
In the original facebook post she used red onion. That's what is in the picture.
Meaghan says:
In the recipe, we list 1 medium sized Bell Pepper & 1 Small Red Onion!
Sherry Baynes says:
I have a recipe similar to this but it has a rice mixture with seasonings under the vegies. I will apply this way of slicing my vegies to go on it. Great idea!
Meaghan says:
That's great to hear! Let us know how it goes.
Kristi says:
This is beautiful and would be an impressive dish to bring to a holiday party! I will definitely be trying
Meaghan says:
Yes! We totally agree!
Halinka Burke says:
In the picture is that red potatoes next to the peppers and white potatoes between the red and the onions? I too am confused by what is in the picture.
Meaghan says:
Yes, you've got it right. Just follow the recipe, whatever way you lay your veggies will work!
Julie says:
This was a very fun dish to make. Mine was not as pretty, but still delicious and it will be a great way to bring cooked veggies to a party. Next time I’ll try to find veggies of more similar diameters. Thanks!!
Meaghan says:
We're so happy to hear this! There are so many ways to lay the veggies, just have fun with it.
Adele Aiken says:
This is beautiful and I'm sure delicious too. I have a family party coming up in a couple of months. I need dishes that I can ahead and freeze - do you think I could do that successfully with this dish?
Carly Glazer says:
Yes definitely! Would just wait to add the cheese until you're ready to serve!

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