Lemon Rosemary Zucchini

Lemon Rosemary Zucchini

A fresh tasting squash dish.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (9 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 7 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Quick And Easy Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow bell pepper, diced
  • 2 tsp finely minced fresh rosemary
  • 2 cup chopped zucchini (2 medium)
  • 2 tsp freshly squeezed lemon juice, or to taste (1 - 3 tsp.)
  • 1 pinch each of salt and black pepper, or to taste

Directions:

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

Thanks to American Institute for Cancer Research

Nutritional Info (per serving)

CALORIES 46 cals
Kilojoules 193 kJ
Fat 3.0 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 46 mg
Carbohydrates 4.7 g
Fiber 1.0 g
Total Sugars 1.0 g
Protein 1.2 g
Calcium 15.0 mg
Note: A dash indicates no data is available.