Zucchini Ribbons with Herbed Goat Cheese

Herbed goat cheese

Carefully slice cheese into 6 pieces with 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.

Zucchini ribbons

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 chile 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.