Zucchini Ribbons With Goat Cheese

Zucchini Ribbons With Goat Cheese

13
SweetBasil 49

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

13
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wa...

Most helpful critical review

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 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 wa...

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 a...

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 accord...

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 follo...

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 sh...

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 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 c...

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 LOVE...

Great recipe. I have made it as stated and also in a alternate version. Sauteed zucchini with olive oil, garlic, salt, pepper, and shallot. Finished it off with a sprinkle of lemon juice and goa...