Chimichurri Zoodles, Tomatoes, & Red Onions

Serves: 4

Zoodles, sliced tomatoes, red onion, with fresh Chimichurri sauce - and a sprinkle of fresh Parmigiano. Easy, DELICIOUS!

I don't cook my zucchini noodles - if you would prefer them blanched, bring a pot of water to a boil. Add the zucchini noodles. Let simmer for 3 minutes and drain. Rinse with cold water, or serve immediately while hot.

Dovetailing tip: Use the chimichurri sauce that you made for Meal 1 to top the zoodles. All you will need to do is make the zoodles, slice the cherry tomatoes and red onion. Toss and serve.

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1 large bunch flat leaf/italian parsley, large stems removed
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar, or apple cider vinegar
2 tablespoons diced red onions
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon sea salt
4 small zucchini
1 cup cherry tomatoes, cut in half lengthwise
1/2 small red onion, sliced thinly
shaved Parmesan cheese, to top


Place all chimichurri ingredients in a food processor or high powered blender.

Pulse until you have a thick, smooth consistency.

Using a spiralizer or vegetable peeler, cut zucchini into thin threads, called zoodles.

Pour chimichurri sauce over zoodles; add cherry tomatoes and sliced onions; toss. Top with shaved Parmesan and and serve.


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