Cream Cheesy Cubed Zucchini with Lemon and Oregano |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
1/2 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 |
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.
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