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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Rated as 4.27 out of 5 Stars

"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."
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Ingredients

20 m servings 107 cals
Original recipe yields 4 servings (4 cups)

Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 107 calories; 9.6 g fat; 4.7 g carbohydrates; 2.1 g protein; 8 mg cholesterol; 34 mg sodium. Full nutrition

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Reviews

Read all reviews 121
  1. 164 Ratings

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Most helpful positive review

Wow was this good!!! I loved it.....and I also took notice to Christina's review that it wasnt as lemon-y as she would have hoped. So I used the zest of one full lemon to make sure it was lemo...

Most helpful critical review

If this recipe was a guy and we went on a date it would have been a very awkward one. One where I had high expectations and loved all of his basic components but, at the end of the night, I dod...

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Wow was this good!!! I loved it.....and I also took notice to Christina's review that it wasnt as lemon-y as she would have hoped. So I used the zest of one full lemon to make sure it was lemo...

This was good! I have to admit, I was hoping for a more lemony flavor, but other than that, this was simple to make and a great/different way to use up zucchini. I used whipped cream cheese and ...

This was yummy! Next time, I would halve the amount of olive oil - this was just dripping in extra oil. Great topped with some Parmesan cheese.

I knew this was a hit when my zucchini-hating husband asked for seconds! I did add some minced garlic and a tsp of lemon juice for extra zing because I used dried lemon peel on hand. Great way...

I am not a huge fan of rep pepper or cayenne pepper so i used garlic instead. I also used 1 tablespoon philedelphia cooking cream tomato basil with 1 tablespoon of fat free cream cheese.... i l...

Tasty, easy, recipe. I used a veggie cream cheese because I had some in the fridge. Turned out great! Even my kids liked it.

I am making this tonight again. It is so good but extra lemon and less olive oil.

If this recipe was a guy and we went on a date it would have been a very awkward one. One where I had high expectations and loved all of his basic components but, at the end of the night, I dod...

4.5, yummy!!! Didn't have fresh oregano and used dried, skipped the red pepper flakes. After making this many times now with dry oregano, I was fortunate to grow some oregano plants in my back...