- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 cup finely minced shallot
- 1 clove garlic, finely minced, or to taste
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup chicken broth
- 2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
- 1/4 cup thinly sliced basil leaves
- 2 1/2 ounces goat cheese, crumbled
- salt and pepper to taste
- 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.
03/28/2018
recipepes.com
Zucchini Ribbons With Goat Cheese, recipe
PT15M
PT1H
5
455 calories
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