Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
2
Ingredients
Directions
Heat olive oil in a large skillet over medium heat. Cook and stir zucchini in hot oil 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.
Cook's Note:
Use any sort of spiralizing device to make the zucchini into noodle shapes. I used the Paderno World Cuisine spiralizer.
Nutrition Facts (per serving)
| 319 | Calories |
| 21g | Fat |
| 23g | Carbs |
| 12g | Protein |
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