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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| CHIMICHURRI SAUCE | |
| 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 | |
| 4 | small zucchini |
| 1 cup | cherry tomatoes, cut in half lengthwise |
| 1/2 | small red onion, sliced thinly |
| shaved Parmesan cheese, to top | |
Directions:
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.
Source: cleanfoodcrush.com
