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Lemony Zucchini cubes
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See all 5 photos! READY IN 20 mins Cream Cheesy Cubed Zucchini with Lemon and Oregano Read Reviews (102)1K+ Recipe by 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." Next Recipe GOLemon Pepper Zucchini +Recipe Box+Shopping List+MenuEmailPrint On Sale Change Settings Original recipe makes 4 cupsChange Servings | |
2 tablespoons | olive oil |
4 cups | cubed zucchini |
1/2 teaspoon | lemon zest |
1 pinch | red pepper flakes |
salt | |
freshly ground black pepper to taste | |
cayenne pepper to taste | |
2 tablespoons | cream cheese |
2 teaspoons | chopped fresh oregano |
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Directions
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.
Kitchen-Friendly View
PREP
10 mins
COOK
10 mins
READY IN
20 mins
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