Zucchini Ribbons With Pesto Goat Cheese Recipes

BAKED ZUCCHINI ROLL UPS WITH PESTO GOAT CHEESE

Steps:

• Chop the ends off the zucchini. Use a mandolin or a sharp knife to slice to zucchini lengthwise into +/- 1/3" thick slices.
• In a small bowl, mix together the goat cheese, pesto, lemon juice, salt and pepper. Use a fork to stir until well-combined.
• One at a time, lay out the zucchini slices and spread the goat cheese mixture evenly across them. Just a thin layer!
• Lay spinach over top of the goat cheese, then place a cherry tomato at one end and being rolling.
• Once you finish rolling each pinwheel, place them on a skewer or use a toothpick to keep them in tact.
• Preheat the oven to 350º. Line a baking sheet with aluminum foil. Spread marinara sauce on the foil - and add a sprinkle of red pepper flakes if desired! ;) Then place the pinwheels on the marinara sauce and move the baking sheet into the oven.
• Bake for 20 minutes, until goat cheese begins to melt and some of the zucchini is browning.
• Allow to cool, then garnish with fresh basil! (If you garnish with basil while the roll ups are still hot, the basil will brown and look burnt.)

ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS

Steps:

• Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
• Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
• Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.

ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE

Steps:

• In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
• Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.

ZUCCHINI RIBBONS WITH GOAT CHEESE

Steps:

• 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.

ZUCCHINI RIBBONS WITH GOAT CHEESE

Steps:

• 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.

CARROT & ZUCCHINI RIBBONS WITH PESTO

Steps:

• Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
• Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
• Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS

Steps:

• In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

LEMONY ZUCCHINI RIBBONS

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

PASTA WITH ZUCCHINI AND GOAT CHEESE

Steps:

• Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
• Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
• Stir in garlic and cook 1 minute more.
• Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
• Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.

ZUCCHINI RIBBONS WITH PESTO & GOAT CHEESE

Steps:

• Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. I did 1/8 and it was too thick. Little thinner would be good. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons. Combine Pesto and butter well. Heat oil in large nonstick skillet over medium heat. Add the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3-8 minutes. Transfer to a bowl. Cook linguine and drain. While it is draining combine goat cheese and pesto in the warm pot until smooth. Add the linguine and zucchini and toss. Serve immediately.