Search thousands of recipes reviewed by home cooks like you.

Zucchini Ribbons With Goat Cheese

Zucchini Ribbons With Goat Cheese

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SweetBasil
21
8/25/2009

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!

BigShotsMom
9
8/6/2009

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.

sassyoldlady
8
8/13/2009

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!