Zucchini are sliced into long noodle-like ribbons, quickly cooked in olive oil and butter flavored with garlic, and served with crumbled goat cheese and fresh basil.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
155 Calories
Recipe Instructions
Step 1
Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper to taste
1 clove garlic, finely minced, or to taste
0.5 cup chicken broth
0.5 teaspoon crushed red pepper flakes, or to taste
0.25 cup thinly sliced basil leaves
0.25 cup finely minced shallot
2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding
