![](admin/recipeuploads/1707378227.webp)
Ingredients
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1 tablespoon olive oil
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4 small zucchini, cut into noodle-shape strands
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½ cup drained and rinsed canned garbanzo beans (chickpeas)
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3 tablespoons pesto, or to taste
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salt and ground black pepper to taste
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2 tablespoons shredded white Cheddar cheese, or to taste
Description
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Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
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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.
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Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.