Zucchini Ribbons With Goat Cheese

Zucchini Ribbons With Goat Cheese

I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.

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.
Zucchini Ribbons With Goat Cheese
Zucchini Ribbons With Goat Cheese

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • salt and pepper to taste
  • ½ cup chicken broth
  • ½ teaspoon crushed red pepper flakes, or to taste
  • ¼ cup finely minced shallot
  • 1 clove garlic, finely minced, or to taste
  • ¼ cup thinly sliced basil leaves
  • 2 ½ ounces goat cheese, crumbled

Categories

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