Creamy Zucchini

2 Tbsp. olive oil
4 c. cubed zucchini
Zest from 1 lemon
Pinch red pepper flakes
Juice from 1 lemon
Salt to taste
Cayenne or black pepper to taste
1/2 tsp. oregano
3-4 Tbsp. cream cheese

Heat olive oil in skillet over medium-high heat; stir in zucchini, lemon zest and pepper flakes. Cook for two minutes. Add salt, cayenne and lemon juice. Cook and stir until zucchini is tender, about five minutes. Stir in cream cheese and cook one – two minutes more, until cheese melts and zucchini is coated. Stir in oregano and serve.

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