Cream Cheesy Cubed Zucchini with Lemon and Oregano recipe

All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

Ingredients

2 tablespoons olive oil
4 cups cubed zucchini
½ teaspoon lemon zest
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons cream cheese
2 teaspoons chopped fresh oregano

Nutrition Info

106.5 calories
carbohydrate: 4.7 g
cholesterol: 8 mg
fat: 9.6 g
fiber: 1.5 g
protein: 2.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 34.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in skillet over high heat, stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.

  2. Stir in salt, black pepper, and cayenne pepper, cook and stir until zucchini is tender, about 5 minutes.

  3. Stir cream cheese into zucchini mixture, cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

Recipe Yield

4 cups

Recipe Note

I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.

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