Recipe information
Ingredients for - Pesto Zoodles
2. Zucchini, cut into noodle-shape strands - 4 small
3. Drained and rinsed canned garbanzo beans (chickpeas) - ½ cup
6. Shredded white Cheddar cheese, or to taste - 2 tablespoons
How to cook deliciously - Pesto Zoodles
1. Stage
Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
2. Stage
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. Stage
Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.
