Pesto Zoodles

Name: Pesto Zoodles
Ingredients: 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

6 ingredients

3 steps

Ingredients

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

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.