CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO

Cream Cheesy Cubed Zucchini with Lemon and Oregano image

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.

Provided by Chef John

Categories Side Dish Vegetables Squash Zucchini

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 34.1 mg, Sugar 2.2 g