Zucchini Recipe « Cream Cheesy Cubed Zucchini with Lemon and Oregano

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

• 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

Cooking 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.

Nutrition Facts

• calories106.5
• carbohydrateContent4.7 g
• cholesterolContent8 mg
• fatContent9.6 g
• fiberContent1.5 g
• proteinContent2.1 g
• saturatedFatContent2.6 g
• sodiumContent34.1 mg
• sugarContent2.2 g