Pesto Zoodles

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

Description

1. Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.

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.

3. Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

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