Transform zucchini into long strands that resemble noodles, also known as zoodles. Mix pesto and garbanzo beans into the zoodles for a satisfying, grain-free meal!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
319 Calories
Recipe Instructions
Step 1
Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
Step 2
Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
Step 3
Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.
Ingredients
1 tablespoon olive oil
salt and ground black pepper to taste
3 tablespoons pesto, or to taste
4 small zucchini, cut into noodle-shape strands
½ cup drained and rinsed canned garbanzo beans (chickpeas)
2 tablespoons shredded white Cheddar cheese, or to taste
