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Lemon Rosemary Zucchini

20 minutes prep time | Serves 4 Ingredients: 1 Tbsp extra-virgin olive oil 1 medium yellow bell pepper, seeded and diced 2 tsp minced fresh rosemary 2 c chopped zucchini Salt and freshly ground black pepper, to taste 1 to 3 tsp freshly squeezed lemon juice, or to taste Directions: In medium nonstick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary, and saute 2 minutes. Add zucchini and salt and pepper to taste. Saute for another 4 to 5 minutes until zucchini is just tender. Remove from heat and stir in lemon juice. Per serving: 53 Calories, 1 g Protein, 5 g Carbohydrates, 2 g Fiber, 4 g Total fat (1 g sat, 3 g mono), 3 mg Sodium, Vitamin C, Vitamin A, Folate

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