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Lemon Rosemary Zucchini

Yield: 4 servings

Lemon Rosemary ZucchiniIngredients

  • 1 tbsp. Extra Virgin Olive Oil
  • 1 medium yellow bell peper, diced
  • 2 tsp.  finely minced fresh rosemary
  • 2 cups chopped zucchini (2 medium)
  • 1-3 tsp. freshly squeezed lemon juice, or to taste
  • Salt and freshly ground black pepper, to taste

Directions

  1. In a medium non-stick skillet, heat olive oil over medium heat
  2. Add yellow pepper and rosemary and saute 2 minutes
  3. Add zucchini and salt and pepper, to taste
  4. Continue to saute for 4-5 minutes or until zucchini is just tender
  5. Remove from heat and stir in lemon juice 

Nutrition Information
4g Carbohydrate
46 Calories
3 Fat (<1g saturated fat)
6mg Sodium
1g Dietary fiber
1g Protein

Recipe from: The New American Plate, American Institute for Cancer Research