Zucchini Ribbons With Goat Cheese recipe

All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
¼ cup finely minced shallot
1 clove garlic, finely minced, or to taste
½ teaspoon crushed red pepper flakes, or to taste
½ cup chicken broth
2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
¼ cup thinly sliced basil leaves
2 ½ ounces goat cheese, crumbled
salt and pepper to taste

Nutrition Info

155.2 calories
carbohydrate: 8 g
cholesterol: 21.6 mg
fat: 11.9 g
fiber: 2 g
protein: 6.2 g
saturatedFat: 6 g
servingSize: -
sodium: 109.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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