Pesto Zoodles
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Description
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!
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
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.
Nutrition Facts
serving: 2 servings
calories: 318.6 kcal
carbohydrates: 23.1 g
protein: 12.1 g
saturated fat: 5.7 g
cholesterol: 16.2 mg
sodium: 510.8 mg
fiber: 5.9 g
sugar: 4.1 g
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