dsc_0889

Zucchini Pappardelle with Caramelized Fennel, Crispy Goat Cheese Balls & Cashews

Zucchini pappardelle in a brown butter sauce tossed with caramelized fennel, toasted cashews and topped with crispy, fried goat cheese balls.
Difficulty: Medium
Time: 30-35 min
This dish is Vegetarian
Calories: 631 Fat: 40g Carbs: 46g Protein: 31g

Zucchini pappardelle is a great way to substitute pasta with a carb-free alternative. We love goat cheese at the Local Crate test kitchen because it’s lower in fat, higher in vitamin A and a perfect alternative for those who show low tolerance for cow’s milk! This deliciously warm dish with crispy fried goat cheese balls will waken all the flavors of your palate!

Ingredients
Zucchini
Fennel
Garlic
Cremini mushrooms
Cashews
Panko Breadcrumbs
Flour
Egg
Goat cheese
Butter
Featured Ingredient Partners:

Cooking terms for this recipe

Fry To cook in hot fat or oil, typically in a shallow pan, until crispy and cooked through.
Julienne To slice into thin strips about the size of matchsticks.
Mince To cut a food into very small pieces.

What you need

Large sauté pan

Small pot

Small bowl

Cooking Instructions

dsc_0835
Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince garlic. Remove base and top from fennel and julienne. Mince cremini mushrooms. Rough chop cashews. Whisk egg in a small bowl. Using a vegetable peeler shave zucchini into thin ribbons, set aside.

dsc_0843
Step 2: MIX GOAT CHEESE

Remove goat cheese from pack and place in small bowl with cremini mushrooms, salt and pepper. Mix until smooth and well incorporated, about 2 min.

dsc_0845
Step 3: MAKE THE BALLS

Form goat cheese balls using your hands, about the size of a ping pong ball. Place on plate and put in freezer for 5 min. Roll each ball in flour. Dip in egg until drenched. Roll in panko until fully coated. Heat ¼ cup oil on shallow pan to medium high heat. Fry each goat cheese ball turning occasionally until golden brown and crisp, about 3 min. Place on paper towel and set aside.

dsc_0851
Step 4: CARAMELIZE FENNEL

Heat butter in large pan on medium heat. Add fennel and cook until soft and tender, about 10 min. Add garlic, cashews, salt and pepper. Cook for another 2 min.

dsc_0883
Step 5: MAKE THE "PASTA"

Add zucchini pappardelle to hot pan. Season with salt and pepper. Sauté until zucchini is fully cooked, about 5 min.

dsc_0889
Step 6: PLATE YOUR DISH

Divide zucchini pasta between two bowls. Top with goat cheese balls. Enjoy!