Description
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4