Chimichurri Zoodles

March 29, 2019
Created by Chef Casey Bowthorpe
15 minutes
Serves 4
  • Canola oil
  • 2 lb zoodles; or other spiralized veggies
  • Salt and freshly ground pepper
  • 1/3 cup chimichurri sauce
  • 5 oz Cotija cheese, crumbled

Heat a large frying pan or a wok over medium high heat. Add enough oil to coat pan.

Toss in zoodles and spread over entire surface of the pan, season with salt and pepper. Stir often but not too frequently. The zoodles get soft and you don’t want to mush them up.

Cook for about 4-8 minutes. Turn off heat, toss in chimichurri sauce and cheese. Stir gently, season with salt and pepper to taste.