Zucchini and Garlic with Goats Cheese

    Zucchini and Garlic with Goats Cheese

    1save
    35min


    15 people made this

    An easy veggie main to eat as is, or with pasta or rice. I sometimes add some cooked chicken. You can substitute feta for the goats cheese if needed.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 1 small onion, finely chopped
    • 1 clove garlic, finely minced, or to taste
    • 1/2 teaspoon crushed red chilli flakes, or to taste
    • 1/2 cup (125ml) vegetable or chicken stock
    • 2 large zucchini, sliced into long ribbons using a vegetable peeler
    • 1/4 cup thinly sliced basil leaves
    • 60g goats cheese, crumbled
    • 1 pinch salt and pepper to taste

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat the olive oil and butter in a large frypan over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes.
    2. Stir in the garlic and dried chilli flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes.
    3. Pour in the chicken stock and zucchini ribbons, and cook, lightly stirring, until the chicken stock 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 goats cheese.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate