Zucchini Ribbons With Goat Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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. 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:
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.
|
|