Zucchini Ribbons With Goat Cheese

1 tablespoon olive oil

1 tablespoon unsalted butter

¼ cup finely minced shallot

1 clove garlic, finely minced, or to taste

½ teaspoon crushed red pepper flakes, or to taste

½ cup chicken broth

2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core

¼ cup thinly sliced basil leaves

2 ½ ounces goat cheese, crumbled

salt and pepper to taste

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.