Cream Cheesy Cubed Zucchini with Lemon and Oregano

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 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 117
  1. 158 Ratings

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Most helpful positive review

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

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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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...

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 ...

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.

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...

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...

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

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

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...

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...

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