Easy Cheesy Zucchini

This zucchini recipe is a savior on busy workdays when there’s no time to craft an elaborate meal. Cooking with zucchini takes no effort at all – it’s easy to chop (compare it to its cousin the ridge gourd – all that peeling!) and quick to cook. Served on the side with hot chapatis, easy cheesy zucchini makes for a filling and comforting vegetarian meal.

A note on the “cheesy” bit in the recipe name: I’ve found that with zucchini, even a little bit of cheese goes a long way. In case you’re watching your weight, feel free to reduce the quantity of cheese. I sometimes do with just a teaspoon towards the end when I want to keep it light, and it is still delicious.

I use store-bought cream cheese for this recipe.

You Need:

• Zucchini – 2 medium (about 400 grams)
• Cream cheese – 1 tablespoon (adjust to taste)
• Red pepper sauce – 1 teaspoon
• Oregano – 1/2 teaspoon
• Salt and pepper – to taste
• Olive oil – 2 teaspoons

How To Make Easy Cheesy Zucchini:

Slice zucchini into 1/2cm thick half moons.

Place a flat non-stick pan on heat. Spread olive oil on the pan, then add sliced zucchini, salt and pepper.

Cook on medium-high heat for 5 minutes or till tender-crisp.

Mix cream cheese, red pepper sauce and oregano into the zucchini.

Easy cheesy zucchini is ready. Serve immediately.

Cheesy zucchini tastes great with hot chapatis.

Notes:

Looking for more quick-cooking recipes? Try zucchini tomato curry, red capsicum curry, dahi aloo.