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 Convert to Imperial

  • 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