Ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow bell peppers, diced
2 teaspoons finely minced fresh rosemary
2 cups chopped zucchini ( 2 medium)
1 -3 teaspoon lemon juice, freshly squeezed ( or to taste)
salt & freshly ground black pepper, to taste
Directions:
In medium non-stick skillet, heat olive oil over medium heat.
Add yellow pepper and rosemary and saute 2 minutes.
Add zucchini and salt and pepper, to taste.
Continue to saute for another 4 to 5 minutes or until zucchini is just tender.
Remove from heat and stir in lemon juice.
Servings: 4
Time preparation: 15 min.
Time total: 22 min.