ZUCCHINI RIBBONS WITH GOAT CHEESE

Zucchini Ribbons With Goat Cheese image

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.

Provided by SweetBasil

Categories Side Dish Vegetables Squash Zucchini

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g