Chimichurri Zoodles, Tomatoes, & Red Onions
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.
|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|
|ZOODLES & TOPPINGS|
|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.