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!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Use any sort of spiralizing device to make the zucchini into noodle-shape. I used the Paderno(R) World Cuisine spiralizer.

Nutrition Facts

319 calories; protein 12.1g 24% DV; carbohydrates 23.1g 8% DV; fat 21.3g 33% DV; cholesterol 16.2mg 5% DV; sodium 510.8mg 20% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2016
Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This helped the zoodles maintain their consistency. 10/10 will make again. Read More
(33)

Most helpful critical review

Rating: 3 stars
10/20/2016
I should have done what reviewer Una did and reverse the order of the items being cooked. I kept waiting for the water from the zucchini to "cook out" and it just didn't so consequently my zoodles were mushy. Add in the cheese and my dish ended up with very little texture. The flavor was okay and the chick peas were lovely in pesto. Read More
(3)
57 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/23/2016
Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This helped the zoodles maintain their consistency. 10/10 will make again. Read More
(33)
Rating: 5 stars
07/31/2015
i left out everything but pesto, zoodles and Parmesan cheese to reduce amount of calories. so good! i would take these over regular pasta any day! Read More
(14)
Rating: 5 stars
07/20/2015
Love it! I've had a Gefu Spiralschneider Spirelli (spiral slicer) for over a year and finally used it. Since I would be the only one eating this dish I cut the recipe in half and it made plenty and I had very small zucchinis. I had half for dinner last night and the other half for lunch today. The garbanzo beans and pesto added a lot of flavor to the zucchini. (I will be making hummus with the other 3/4 can of opened garbanzo beans). The trick is not to overcook the zucchini strands and stir as gently as possible. I love this dish and will be making it again. Served it with 'Lisa's Easy Chicken' from AR along with corn on the cob baked potato for DH and Italian bread with 'Basil Butter' from AR. Thanks Allie for sharing your recipe. Read More
(13)
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Rating: 5 stars
04/21/2017
With a few tweaks this recipe turned out to be fabulous! My boyfriend and I loved it! Following suggestions from other reviews, I added some things and I prepared them in steps. I sautéed a small amount of thinly sliced red onion in olive oil and set aside. Then I sautéed mini Heirloom tomatoes (Trader Joe's), cut in half with a little olive oil and some garlic and S&P and set aside. I mashed the garbanzo beans a bit and slowly heated them in the pan with homemade pesto so as not to get too hot. Then, I sautéed the zucchini spirals in a separate pan in a little olive oil until just wilted. I constantly tossed the zucchini while cooking so as not to get overdone. (I always cook my zucchini spirals separately from the recipe so it does not get mushy). I added everything together and did a quick toss. Topped with crushed red pepper flakes and grated gouda/parmesan cheese. The only problem was there were no leftovers! Next time I would double the recipe so we had leftovers. It's a keeper! Read More
(10)
Rating: 5 stars
01/19/2016
I made this and added red onion which I sautéed first then added the zucchini into the sautéed onion pan. I diced chicken breast and cooked that separately then added it to the zucchini and chick peas and omitted the cheese and added the pesto it was incredible! My husband loved it also! Read More
(6)
Rating: 4 stars
09/07/2015
Black beans instead of garbonzo. Pepper jack cheese instead of cheddar Read More
(5)
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Rating: 5 stars
05/24/2016
Perfect meal for those busy nights when you need something healthy filling and quick. I used Italian black chickpeas (ceci neri) and cashew pesto. I topped it with shredded Parmigiano Reggiano and hot peppers. Everyone loved it. Thank you for the recipe. Read More
(4)
Rating: 5 stars
07/13/2016
This was my first zoodle recipe and it will become a staple. I was able to combine farmer's market zucchini with some freshly-made pesto and canned garbanzo beans. This recipe was delicious and next time I will add some chopped grape tomatoes for extra color and flavor. Read More
(3)
Rating: 3 stars
10/20/2016
I should have done what reviewer Una did and reverse the order of the items being cooked. I kept waiting for the water from the zucchini to "cook out" and it just didn't so consequently my zoodles were mushy. Add in the cheese and my dish ended up with very little texture. The flavor was okay and the chick peas were lovely in pesto. Read More
(3)