Zucchini and Garlic with Goats Cheese

Zucchini and Garlic with Goats Cheese


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.


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

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.

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