Lemon Rosemary Zucchini

Save this simple dish for the middle of summer, when you think you’ve done everything you can with zucchini! This recipe offers an appetizing new flavor!

Preparation Time: 15 minutes
1 Tbsp olive oil 1 medium yellow bell pepper, diced 2 tsp fresh rosemary, finely minced 2 cups zucchini, chopped 1-3 tsp lemon juice, to taste salt and black pepper to taste
In a medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and sauté 2 minutes. Add zucchini and salt and pepper, to taste. Continue to sauté for another 4-5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice. Serve.
Serves: 4
¾ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 50 Total Fat: 4g Saturated Fat: 0.5g % of Calories from Fat: 75% % Calories from Sat Fat: 9%		Protein: 1g Carbohydrates: 4g Cholesterol: 0mg Dietary Fiber: 1g Sodium: 5mg
Each serving provides: An excellent source of vitamin C.

Recipe courtesy of Nebraska’s Nutrition Education Program.
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