Zucchini Ribbons With Goat Cheese

Zucchini Ribbons With Goat Cheese

12 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
SweetBasil
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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (12)

Rate This Recipe
SweetBasil
21

SweetBasil

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!

BigShotsMom
9

BigShotsMom

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.

Nicolette
7

Nicolette

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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