1 tablespoon olive oil
1 medium yellow bell (sweet) pepper (diced)
2 teaspoons fresh rosemary (finely minced)
2 cups zucchini (chopped)
1-3 teaspoons lemon juice (to taste)
salt and black pepper to taste
- Heat olive oil a medium nonstick skillet over medium heat. Add yellow bell pepper and rosemary and sauté 2 minutes.
- Add zucchini, salt, and pepper. Continue to sauté another 4-5 minutes or until zucchini is just tender.
- Remove from heat and stir in lemon juice. Serve
Recipe adapted from Fruits & Veggies More Matters.