READY IN 35 mins

Zucchini Ribbons With Goat Cheese

Read Reviews (12)

"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." — SweetBasil

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 25, 2009

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!

—SweetBasil

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Most Helpful Critical Review

Aug 18, 2011

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.

—Johanna WISHES she were a

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14 Ratings

Aug 06, 2009

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.

—BigShotsMom

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Jul 15, 2010

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.

—Nicolette

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Aug 24, 2009

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.

—Rhianna

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Aug 13, 2009

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!

—sassyoldlady

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Sep 03, 2009

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.

—Tigerlily

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Dec 07, 2010

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 goat cheese.

—MJ46NY

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Nutrition

Calories
155 kcal
8%

Carbohydrates
8 g
3%

Cholesterol
22 mg
7%

Fat
11.9 g
18%

Fiber
2 g
8%

Protein
6.2 g
12%

Sodium
206 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 11.9g 18 %
** Saturated Fat 6g 30 %
** Cholesterol 22mg 7 %
** Sodium 206mg 8 %
** Potassium 500mg 14 %
** Total Carbohydrates 8g 3 %
** Dietary Fiber 2g 8 %
** Protein 6.2g 12 %
** Sugars 3.6g
** Vitamin A 20 %
** Vitamin C 49 %
** Calcium 11 %
** Iron 11 %
** Thiamin 13 %
** Niacin 16 %
** Vitamin B6 26 %
** Magnesium 13 %
** Folate 29 %

* 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.