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My review
Cream Cheesy Cubed Zucchini with Lemon and Oregano
Chef John
"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 calsOriginal recipe yields 4 servings (4 cups)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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 121164 Ratings
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Most helpful positive review
6/13/2012
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 lemo...
Most helpful critical review
7/20/2012
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 dod...
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6/13/2012
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 lemo...
5/1/2012
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 ...
6/20/2012
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.
7/2/2012
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...
6/21/2012
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 l...
6/27/2012
Tasty, easy, recipe. I used a veggie cream cheese because I had some in the fridge. Turned out great! Even my kids liked it.
7/6/2012
I am making this tonight again. It is so good but extra lemon and less olive oil.
7/20/2012
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 dod...