Lemon Rosemary Zucchini
Featured in the revised edition of The New American Plate from the American Institute for Cancer Research (aicr.org)
1 Tbsp. extra virgin olive oil
1 medium yellow bell pepper, diced
2 tsp. finely minced fresh rosemary (or 1 tsp dried)
2 cups chopped zucchini (2 medium)
1-3 tsp. freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper, to taste
In 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 to 5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice.
Makes 4 servings
Per serving: 46 calories, 3 g total fat (<1 g saturated fat), 4 g carbohydrate, 1 g protein, 1 g dietary fiber,
6 mg sodium.