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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!
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
Directions
Step 1
Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
Step 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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 319 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat6g | 29% |
| Cholesterol16mg | 5% |
| Sodium511mg | 22% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber6g | 21% |
| Total Sugars4g | |
| Protein12g | |
| Vitamin C44mg | 221% |
| Calcium280mg | 22% |
| Iron3mg | 14% |
| Potassium798mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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