Cream cheese may be used in moderation as it is here.
Spray a skillet with cooking oil. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes add stock as needed. 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.
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