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.

Nutritional Information
(Per Serving)

Calories:46 cals
Kilojoules:193 kJ
Fat:3.0 g
Carbohydrates:4.7 g
Protein:1.2 g
Cholesterol:0.0 mg
Sodium:46 mg
Saturated Fat:0.5 g
Fiber:1.0 g
Calcium:15.0 mg
Total Sugars:1.0 g

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