20 minutes prep time | Serves 4
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
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