Andrew Purcell, Carrie Purcell
Makes 1 Serving
- Ingredients
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- 1 large (or 2 small) zucchini
- 2teaspoons olive oil, divided
- 2cloves garlic, thinly sliced
- Salt
- Pepper
- 4 medium campari tomatoes, quartered
- 1tablespoon balsamic vinegar
- 1cup canned chickpeas, rinsed and drained
- 2ounces fresh mozzarella, cut into bite-sized pieces
- 1/4cup fresh basil, torn, plus more for garnish
- Directions
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Use a vegetable spiralizer to create thick zucchini noodles (or use a vegetable peeler to make long, thin ribbons).
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In a large skillet over medium-low heat, heat 1 tsp olive oil. Add tomatoes and garlic, season with salt and pepper, and cook until tomatoes are soft and starting to break down, about 4 minutes. Add vinegar and stir, scraping any bits off the bottom of the pan. Transfer to a bowl and set aside.
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Wipe out skillet and return to medium heat. Heat remaining 1 tsp olive oil. Add chickpeas and zucchini noodles. Season with salt and pepper and cook, stirring, until heated through and noodles are slightly softened, about 3 minutes. Use a slotted spoon to press excess liquid out of tomatoes, then return them to the skillet. Add mozzarella and basil and toss to coat. Top with more basil and serve.
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Nutrition Per Serving
534 calories
22 g fat (8 g saturated)
61 g carbs
19 g fiber
29 g protein
