Cream Cheesy Cubed Zucchini with Lemon and Oregano

Cream Cheesy Cubed Zucchini with Lemon and Oregano

112
Chef John 20051

"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."

Ingredients

20 m {{adjustedServings}} servings 107 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

112
  1. 150 Ratings

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Wow was this good!!! I loved it.....and I also took notice to Christina's review that it wasnt as lemon-y as she would have hoped. So I used the zest of one full lemon to make sure it was lemo...

This was good! I have to admit, I was hoping for a more lemony flavor, but other than that, this was simple to make and a great/different way to use up zucchini. I used whipped cream cheese and ...

This was yummy! Next time, I would halve the amount of olive oil - this was just dripping in extra oil. Great topped with some Parmesan cheese.