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 




  1. Heat olive oil a medium nonstick skillet over medium heat. Add yellow bell pepper and rosemary and sauté 2 minutes.
  2. Add zucchini, salt, and pepper. Continue to sauté  another 4-5 minutes or until zucchini is just tender.
  3. Remove from heat and stir in lemon juice. Serve

Recipe adapted from Fruits & Veggies More Matters.

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