Cream Cheesy Zucchini
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 pinch red pepper flakes
- 2 tablespoons cream cheese
- 1/2 teaspoon lemon zest
- cayenne pepper to taste
- 4 cups cubed zucchini
- 2 teaspoons chopped fresh oregano
- Carbohydrate 4.62517039552406 g
- Cholesterol 7.975 mg
- Fat 4.43535392939576 g
- Fiber 1.45586811920002 g
- Protein 1.96293789422998 g
- Saturated Fat 1.68549205756785 g
- Serving Size 1 1 cup (134g)
- Sodium 74.5513471546273 mg
- Sugar 3.16930227632403 g
- Trans Fat 0.473362859247296 g
- Calories 60 calories
Directions 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.
