Creamy Cheese Zucchini with Lemon and Oregano

2 T. OLIVE MILL Oregano olive oil
4 cups cubed zucchini
½ t. lemon zest
1 pinch red pepper flakes
Salt and pepper to taste
Cayenne pepper to taste
2 T. cream cheese
1 t. chopped fresh oregano

Heat oil in skillet over high heat; stir in zucchini, zest and red pepper flakes.  Cook about 2 minutes.  Stir in salt and peppers, cook and stir until zucchini is tender, about 5 minutes.  Stir cream cheese into zucchini mixture; cook until cheese begins to melt, about 1 minute.  Remove from heat and stir in oregano.

Organic Extra Virgin Olive Oil

Oregano, a shrub native to the Mediterranean, has been delightfully infused with extra virgin olive oil.