Salads and Vegetables: Vegetable Dishes: Lemon Rosemary Zucchini
A fresh tasting squash dish.
Author: American Institute for Cancer Research
Date: September 07, 2006
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 7 mins
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
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.
|Saturated Fat:||0.5 g|
|Total Sugars:||1.0 g|