Ingredients
2
2 servings
- •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
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 319
- Carbohydrate: 23g
- Fat: 21g
- Fiber: 6g
- Protein: 12g
- Sugar: 4g
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