Lemon Rosemary Zucchini
Featured in the revised edition of The New American Plate
1 Tbsp. extra virgin olive oil
1 medium yellow bell pepper, diced
2 tsp. finely minced fresh rosemary
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 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.

Makes 4 servings
Nutritional Information:

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.
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