Zucchini Ribbons With Goat Cheese

Zucchini Ribbons With Goat Cheese

SweetBasil 47

"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."


35 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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  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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  1. 15 Ratings


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 wa...

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 a...

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 accord...

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 follo...

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 sh...

I wasn't crazy about this recipe. I did have to substitute dried basil for fresh. I'm not sure how much difference it would have made to have fresh basil.

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 c...

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 LOVE...

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 goa...