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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Cream Cheesy Cubed Zucchini with Lemon and Oregano

Name: Cream Cheesy Cubed Zucchini with Lemon and Oregano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 cups
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

Rating: 4.27 stars

179 Ratings
131 Reviews
11 Photos

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.

By Chef John

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

4 cups

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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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Step 2

Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
Step 3

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

Per Serving:

106.5 calories; protein 2.1g 4% DV; carbohydrates 4.7g 2% DV; fat 9.6g 15% DV; cholesterol 8mg 3% DV; sodium 34.1mg 1% DV. Full Nutrition

Reviews (131)

Most helpful positive review

SLJ6

06/13/2012

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 lemon-y! It was perfect. I also used 4 small to med zuchhini. Had to use dried oregano since thats what I had. Really tasty side dish for my chicken burgers last night. Thanks! Read More

Helpful

(240)

Most helpful critical review

Kayt Krepcho

07/21/2012

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 dodged the kiss and changed my contact number. Read More

Helpful

(21)

179 Ratings

5 star values: 103
4 star values: 46
3 star values: 14
2 star values: 7
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SLJ6

06/13/2012

Helpful

(240)

Christina

05/01/2012

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 that worked out well. Oh also I used less oregano than called for b/c I only had dried and we don't like a strong oregano flavor. I would make this again but add more zest or lemon juice or something just for a little tang. Thanks for sharing.:) Read More

Helpful

(131)

Katie S

06/20/2012

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. Read More

Helpful

(127)

NancyKay

07/02/2012

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 to utilize zucchini! Thank you for sharing it. Read More

Helpful

(111)

shanky

06/21/2012

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 love the idea of this recipe just changed it to suit my taste:) Read More

Helpful

(57)

Susie L

06/27/2012

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

Helpful

(44)

Victoria Candiotti

07/06/2012

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

Helpful

(21)

Kayt Krepcho

07/20/2012

Helpful

(21)

Phoebe

11/22/2015

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 yard and used that along with the red pepper flakes. Also had a yellow summer squash that I added in with the zucchini. Had pet action in the background this time around so the squash cooked a little longer than desired but still excellent. Read More

Helpful

(17)

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Nutritional Information

Cream Cheesy Cubed Zucchini with Lemon and Oregano

Servings Per Recipe: 4
Calories: 106.5

% Daily Value *

protein: 4 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 15 %

saturated fat: 13 %

cholesterol: 3 %

vitamin a iu: 10 %

niacin equivalents: 7 %

vitamin b6: 18 %

vitamin c: 37 %

folate: 9 %

calcium: 3 %

iron: 3 %

magnesium: 8 %

potassium: 10 %

sodium: 1 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.