Cream Cheesy Cubed Zucchini with Lemon and Oregano

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 107 Calories

Ingredients

• ½ teaspoon lemon zest
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh oregano
• salt and freshly ground black pepper to taste
• 2 tablespoons cream cheese
• cayenne pepper to taste
• 1 pinch red pepper flakes
• 4 cups cubed zucchini

Recipe Instructions

Step 1

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

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.