Zucchini Ribbons With Goat Cheese Recipe

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.