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

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

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.