Cream Cheesy Cubed Zucchini with Lemon and Oregano Recipe -
Cream Cheesy Cubed Zucchini with Lemon and Oregano Recipe
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Cream Cheesy Zucchini
See how to make a creamy, delicious zucchini side dish. See more
  • READY IN 20 mins

Cream Cheesy Cubed Zucchini with Lemon and Oregano

Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

Most Helpful Critical Review
Jul 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 dodged the kiss and changed my contact number.

May 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. :)

Jun 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.

Jul 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.

Jun 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 :)

Jun 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.

Jul 06, 2012

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


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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