Pesto Zoodles

Zucchini noodles, also known as zoodles, are tossed with pesto and garbanzo beans for a satisfying grain-free meal.

Rated 4.6 from 26 votes

Prep Time

10M

Total Time

20M

Servings

2 servings

1 tablespoon olive oil

4 small zucchini, cut into noodle-shape strands

1/2 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

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.

What You Need

Instructions

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