Cheesy Lemon Zucchini

Cheesy Lemon Zucchini

Great side for a dinner, better than potatoes au gratin.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • Cooking spray, olive oil Pam
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 3 lbs Zucchini, cubed
  • 1/2 tsp Lemon zest
  • 1/2 tsp Red pepper flakes
  • 2 tbsps Kitchen Basics unsalted vegetable stock, or as needed
  • Salt and pepper to taste
  • 1/4 tsp Cayenne pepper - to taste
  • 2 oz Fat-free cream cheese
  • 2 tsps Dried oregano - or 2 tablespoons fresh, chopped
Calories 91
Total Fat 3g
Carbohydrates 13g
Fiber 4g
Protein 6g


  1. Spray a skillet with cooking oil. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes.
  2. Cook for about 2 minutes add stock as needed.
  3. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
  4. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute.
  5. Remove from heat and stir in oregano.
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