Sauteed Zucchini with Goat Cheese and Basil

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This is my favorite kind of dish: where you walk around the Farmer’s Market, and based on what you find, get inspired to make a recipe! This zucchini was so fun looking because of its dual colors, and when I found my favorite brand ever, UAV cheese, I knew I had something. Although I am obsessed with their ricotta cheese, I was pleasantly surprised by their goat cheese. I tried the basil and lemon, pictures the fresh basil in the garden, and knew it had to be.

The other best part of this? Super easy! Although my original recipe plan was to grill this zucchini, the weather had other plans and I sauteed the dish instead. So needless to say, you can change things up if you want!


2 large, or 4-6 small zucchini, sliced
1 tbsp olive oil
Kosher Salt
3 ounces herbed goat cheese
2 tbsp fresh herbs (ex: basil, parsley, etc.)


In a medium saucepan, heat oil and add sliced zucchini. Season with salt. Saute about 3 minutes until just browned, and flip. Cook about 3 minutes more until just softed.

Top with fresh herbs and dollops of goat cheese.

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