Zucchini Ribbons With Goat Cheese

Yield

4 servings

20

15

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

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.

Calories: 155 kcal

Carbohydrates: 8 g

Cholesterol: 22 mg

Fat: 11.9 g

Fiber: 2 g

Protein: 6.2 g

Sodium: 206 mg