Herbed goat cheese
- 8 ounces Laura Chenel, or other brand goat cheese log
- 1/4 cup chopped lemon thyme
- 1/4 cup finely chopped parsley
- 2 teaspoons sea salt
- 2 teaspoons freshly ground pepper
- 1/3 cup olive oil
- 3 pounds zucchini (about 6 or 7 medium)
- 3 tablespoons olive oil
- 1 garlic clove, smashed
- 2/3 teaspoon salt
- 2/3 teaspoon pepper
- 1 medium shallot, chopped
- 1 tablespoon lemon zest
- 1/2 teaspoon crushed red pepper flakes
- Coarse sea salt, to taste
- Fresh lemon thyme sprigs for garnish
Herbed goat cheese
Carefully slice cheese into 6 pieces with unflavored dental floss. Mix chopped herbs with salt and pepper, and gently pat onto the rounds. Place on a parchment-lined pan or plate and drizzle with olive oil. Refrigerate several hours or overnight.
Cut zucchini on mandolin or with knife into 1/8-inch slices lengthwise. Add half the oil to a heavy sauté pan and heat with the smashed garlic. Stir until the garlic just begins to brown and scents the oil: don’t let it burn! Remove garlic with a slotted spoon and sauté half the zucchini, stirring until just softened and it begins to color. Season with salt and pepper. Remove to a warm platter and hold while you repeat with the rest of the ribbons. Add shallot toward the end. Toss with the rest of the cooked zucchini, then add lemon zest and red pepper flakes.
Place on 6 warm plates and top with goat cheese rounds. Sprinkle with coarse sea salt and fresh pepper. Garnish with a sprig of lemon thyme.
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