Sunday, May 29, 2011

Cream Cheesy Cubed Zucchini with Lemon and Oregano

Those of you expecting some kind of char-grilled hunk o' meat, fat-glistening-in-the-sun-type video for Memorial Day will probably be disappointed to see this humble zucchini dish. I really can't blame you. It is zucchini for heaven's sake.

I've been busy traveling on some secret business trips recently, so while I'd normally have a hard time feigning such excitement over squash, considering how much time I've had, I'm actually quite thrilled with how this came out.

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.

Like I said in the video, this would make a pretty nice side dish for all that grilled meat you are going to tong this summer, or as an impressive base for grilled chicken, fish, or shrimp. Also, to get extra fancy, use crème fraiche (preferably homemade) instead of the cream cheese. Enjoy!

I want to wish you all a delicious and safe Memorial Day. Hopefully you'll join me in taking a few moments to remember all those who gave their lives protecting our freedom and way of life.

3 or 4 cups cubed zucchini
2 tablespoon olive oil
red pepper flakes
1/2 teaspoon lemon zest
salt and fresh ground black pepper to taste
cayenne to taste
2 tablespoon cream cheese
1 or 2 teaspoon chopped fresh oregano

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