Pesto Zoodles

  • Recipe By
  • Published Jul 23rd
  • Ready In20m
  • Servings2
  • Calories319
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!

Pesto Zoodles Ingredients

The following are the ingredients needed to make delicious Pesto Zoodles for 2 servings:

  • 1 tablespoon olive oil
  • 4 small zucchini, cut into noodle-shape strands
  • 1/2 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

Pesto Zoodles Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In20m

To cook Pesto Zoodles, you need about 10 minutes of preparation time. The time needed to cook this Pesto Zoodles is about 10 minutes , and you can serve your Pesto Zoodles within 20 minutes . The following are the steps to cook Pesto Zoodles easily:

  1. 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. 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. 3 Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

Notes

  • Cook's Note:
  • Use any sort of spiralizing device to make the zucchini into noodle-shape. I used the Paderno® World Cuisine spiralizer.

Nutrition Facts

Per Serving: 319 calories; 21.3 grams of fat; 23.1 grams of carbohydrates; 12.1 grams of protein; 16 milligrams of cholesterol; 511 milligrams of sodium.

  1. Jan 13th 2017

    With a few tweaks this recipe turned out to be fabulous! My boyfriend and I loved it! Following suggestions from other reviews, I added some things and I prepared them in steps. I sauté ...

  2. Oct 20th 2016

    I should have done what reviewer Una did and reverse the order of the items being cooked. I kept waiting for the water from the zucchini to "cook out" and it just didn't, so consequently, my ...

  3. Jul 13th 2016

    This was my first zoodle recipe, and it will become a staple. I was able to combine farmer's market zucchini with some freshly-made pesto and canned garbanzo beans. This recipe was delicious ...

  4. May 24th 2016

    Perfect meal for those busy nights when you need something healthy, filling and quick. I used Italian black chickpeas (ceci neri) and cashew pesto. I topped it with shredded Parmigiano Reggi ...

  5. Feb 23rd 2016

    Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This ...

  6. Jan 19th 2016

    I made this and added red onion which I sautéed first then added the zucchini into the sautéed onion pan. I diced chicken breast and cooked that separately then added it to the zucchini an ...

  7. Sep 7th 2015

    Black beans instead of garbonzo. Pepper jack cheese instead of cheddar

  8. Jul 30th 2015

    i left out everything but pesto, zoodles and Parmesan cheese to reduce amount of calories. so good! i would take these over regular pasta any day!

  9. Jul 20th 2015

    Love it! I've had a Gefu Spiralschneider Spirelli (spiral slicer) for over a year and finally used it. Since I would be the only one eating this dish, I cut the recipe in half and it made p ...