This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Grilled Zucchini Pizza with Goat Cheese
Chinese Braised Zucchini
Zucchini and Blue Cheese Side
Grilled Garlic Parmesan Zucchini
Zucchini Souffle with Monterey Jack Cheese
more »
Top Related Articles
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Zucchini and Summer Squash
Macaroni and Cheese: The Real MacCoy
Know Your Cheese
Cheese and Wine Pairing
Cream Cheese
Tasting, Buying, and Storing Cheese
Cheese 101
Cheese Sauce Made Easy
Fried Green Tomatoes
Related Collections
Canned Chicken Broth and Stock
Italian Side Dishes
Quick and Easy Zucchini
Basil
Canned Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Zucchini Ribbons With Goat Cheese

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."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

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.