Zucchini with Sun-Dried Tomato Pesto Chickpeas
This healthy Zucchini with Sun-Dried Tomato Pesto Chickpeas recipe is burstomg with flavor. Cooked and prepped in under 20 minutes!
Servings Prep Time
2-4people 5minutes
Cook Time
15 minutes
Servings Prep Time
2-4people 5minutes
Cook Time
15 minutes
Ingredients
Sun-Dried Tomato Pesto
Instructions
  1. In a food processor or high speed blender blend all of the ingredients for the pesto until smooth. If it seems to thick to your liking add in more olive oil until it reaches desired consistency.
  2. In a large fry pan warm up the olive oil over medium heat.
  3. Toss in the mushrooms and zucchini. Cook until mushrooms and zucchini are both slightly brown, stirring occasionally for 3-5 minutes.
  4. Turn heat down to low and add in the chickpeas and desired amount of pesto. I find that I use 1/2 to 3/4 of the pesto. Use the rest to make more later or use with some pasta the following night. 😉
  5. Stir everything together for a minute or two and then serve immediately. Top with extra Parmesan cheese and/or shredded basil if desired. Enjoy!