Rating: 4.27 stars
179 Ratings
  • 5 star values: 103
  • 4 star values: 46
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 9

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.

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  • 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

107 calories; protein 2.1g; carbohydrates 4.7g; fat 9.6g; cholesterol 8mg; sodium 34.1mg. Full Nutrition
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