PESTO ZOODLES

Pesto Zoodles image

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!

Provided by Alli Shircliff

Categories Fruits and Vegetables Vegetables Squash

Time 20m

Yield 2

Number Of Ingredients 6

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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

Steps:

Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
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.
Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

Nutrition Facts : Calories 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, Sodium 510.8 mg, Sugar 4.1 g