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Do more with your sautéed zucchini by adding the fresh flavors of lemon and rosemary as recommended in this recipe.




  • 1 tablespoon olive oil
  • 1 medium yellow bell pepper, diced
  • 2 teaspoons fresh rosemary, finely minced
  • 2 cups zucchini, chopped
  • 1 to 3 teaspoons lemon juice, to taste
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, to taste



  1. In a medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and sauté 2 minutes.
  2. Add zucchini, salt and pepper. Continue to sauté another 4 to 5 minutes or until zucchini is just tender.
  3. Remove from heat and stir in 1 teaspoon lemon juice. Adding more lemon juice and pepper if needed.


Serves 4


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amount per Serving  
Calories: 50  
Calories from Fat; 36  
  % Daily Value *
Total Fat: 4 g 5%
Saturated Fat: trace 2%
Cholesterol: 0 mg 0%
Sodium: 120 mg 5%
Total Carbohydrate: 4 g 1%
Dietary Fiber: 1 g 5%
Protein: 1 g 2%
Vitamin A 6%
Vitamin C 120%
Calcium 2%
Iron 3%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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