Lemon Rosemary Zucchini
A fresh tasting squash dish.
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.