Rating: 4.5 stars 4.4
63 Ratings
  • 5 star values: 40
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

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; carbohydrates 23.1g; fat 21.3g; cholesterol 16.2mg; sodium 510.8mg. Full Nutrition
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