Pesto Zoodles recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 tablespoon olive oil
4 small zucchini, cut into noodle-shape strands
½ cup drained and rinsed canned garbanzo beans (chickpeas)
3 tablespoons pesto, or to taste
salt and ground black pepper to taste
2 tablespoons shredded white Cheddar cheese, or to taste

Nutrition Info

318.6 calories
carbohydrate: 23.1 g
cholesterol: 16.2 mg
fat: 21.3 g
fiber: 5.9 g
protein: 12.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 510.8 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.

  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.

  3. Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

Recipe Yield

2 servings

Recipe Note

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!

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