Pesto Zoodles
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 chickpeas
3 tablespoons Vegetaball’s Pesto, or to taste
Salt and ground black pepper to taste
2 tablespoons shredded white cheddar cheese, or to taste
Directions:
Heat olive oil in a skillet over medium heat; saute the chickpeas and pesto until chickpeas are warm, about 3 minutes.
Stir in zoodles and continue to cook until evenly coated and zucchini is tender, about 5 minutes. Season with salt and pepper.
Transfer zucchini mixture to serving bowls and top with white cheddar cheese.