Ingredients
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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¼ cup finely minced shallot
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1 clove garlic, finely minced, or to taste
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½ teaspoon crushed red pepper flakes, or to taste
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½ cup chicken broth
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2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
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¼ cup thinly sliced basil leaves
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2 ½ ounces goat cheese, crumbled
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salt and pepper to taste
Directions
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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.
Nutrition Facts (per serving)
155 | Calories |
12g | Fat |
8g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 155 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 6g | 30% |
Cholesterol 22mg | 7% |
Sodium 109mg | 5% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 6g | 12% |
Vitamin C 29mg | 32% |
Calcium 88mg | 7% |
Iron 1mg | 6% |
Potassium 500mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.