Recipe by SweetBasil
"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."
Watch video tips and tricks
finely minced shallot
garlic, finely minced, or to taste
crushed red pepper flakes, or to taste
zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
thinly sliced basil leaves
2 1/2 ounces
goat cheese, crumbled
salt and pepper to taste
I am the submitter of this recipe-just wanted to clarify the amount of zucchini- you need approx. 4 cups of the ribbons (2 large or 4 medium zucchini). My original submission stated this, but was edited out. I also had shallots or onion could be used. Thanks to you who have tried it and made the suggestions and changes. The picture is beautiful! Little update-I made this again tonight and added the juice from half a lemon into the liquid-trying to cut back on salt. It was a great addition! Never let it be said we can't tweak our own recipes too for the better!
I wasn't crazy about this recipe. I did have to substitute dried basil for fresh. I'm not sure how much difference it would have made to have fresh basil.
I had to make this dish 3 times before I felt I could give it an accurate review. The first time I made it as written and my family and I all felt it was just ok, but I liked the concept alot and the brightness of the red pepper against the goat cheese worked very well. Since we like veggies rather crisp, I made it again using my mandolin and cutting the zucchini strips 3/8 thick. That was just ok too. So the third time, I went back to the ribbons, eliminated the chicken stock and replaced the red pepper flakes with cayenne powder. I also added 2 more cloves of garlic and another tbs of EVOO and stir fried it. Tonight we all agreed this is very good. Since my changes were made to accomodate personal preference, I think the recipe deserves a solid 5 stars. Thanks for sharing, we will be eating this again.
Taking a smidge of liberty with this recipe, I created an amazing appetizer AND a main dish. Instead of breaking out the mandoline to make ribbons of the zucchini, I simply grated it then followed the rest of the cooking directions. I did add a hearty sprig of fresh thyme along with the shallots (fished it out before serving) as well as the submitter's recommended squeeze of lemon. Once finished, the squash took on a buttery, almost 'melty' quality without being overcooked and mushy. I served some atop toasted garlic-rubbed croistini with big Parmesan curls -- delicious. The remaining zucchini I mixed with cooked linguine (plus a bit of the pasta water to make a bit saucier) and topped with the fresh basil and goat cheese -- Wow. I'm now eyeing the two zucchini that are ~almost~ ready to be picked from the garden... Thanks so much SweetBasil.
This was very tasty. To us, the red pepper flakes contributed an essential flavor & piquancy. I made it as written, except I had to substitute a mixture of minced onion & extra garlic for the shallots. (I made this before SweetBasil, the recipe's submitter, wrote about the use of onions ~ I'm glad to know that was an intended option.) I cooked 4 cups of ribboned mature zucchinis in a large cast iron skillet. My zucchini dish never became watery (the broth evaporated quickly) - perhaps due to the use of mature zucchini and/or the skillet's heat retention & diameter. Nice to have another way to prepare zucchini with a different flavor profile.
I liked the flavors very well. Hubby said it tasted like a dish from Applebee's, but he couldn't remember what dish. He liked it. Crushed Red Pepper gave a nice little kick. Made the dish according to the recipe, including the goat cheese and shallots which I have never used before. I didn't know how much 2 large zucchinis would be, but used just one about 4" across and 18" long. The final dish was really full of liquid cooked to directions. I didn't want to cook them too long, and zukes always cook water out, so the dish had more liquid when done than when it started out, even with boiling. Goat cheese melted nicely and fresh basil gave a nice finish. All in all I will make again, leaving out the broth, and just do more of a stir fry like BigShotsMom. Great idea though, and thanks! 8/12/09-Read SweetBasils comments about amount, and I can say I definitely didn't have that much zucchini in the skillet which may have affected the outcome, and my veggie peeler is really small so the strips were skinny. We had as leftovers the next day and my MIL thought it was really good too! It's a keeper!
I added vegetarian soy "chicken". My (non-vegetarian) husband loved this, (but my kids didn't. Goat cheese melts fast, so wait until RIGHT before you serve it to make it taste the best. I also carmelized walnuts and added at the last minute.
Yowza, this was HOT! Next time I'll reduce the crushed red pepper flakes to a pinch, instead of .5 teaspoon; although the goat cheese was delish, the heat overtook us all, even hubster, who LOVES hot food. Will save with my notes, and I liked a new way to eat zukes without steaming.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Ribbons With Goat Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 155
** Calories from Fat: 107
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a quick and delicious pasta side dish.
This substantial, 5-star salad features a sweet and tangy balsamic dressing.
See how to make a warm tartine with goat cheese and fresh peaches.