Cream Cheesy Cubed Zucchini with Lemon and Oregano82 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“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.” - by Chef John
Original recipe yields 4 cups
- Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
- Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
- Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.
Amount Per Serving (4 total)
- 107 cal
- 9.6 g
- 4.7 g
Based on a 2,000 calorie diet
Reviews (82)Rate This Recipe
"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 lemon-y! I..." See moret was perfect. I also used 4 small to med zuchhini. Had to use dried oregano since thats what I had. Really tasty side dish for my chicken burgers last night. Thanks!"
"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 that w..." See moreorked out well. Oh, also, I used less oregano than called for b/c I only had dried and we don't like a strong oregano flavor. I would make this again, but add more zest or lemon juice or something, just for a little tang. Thanks for sharing. :)"
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