Lemon Rosemary Zucchini

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow bell pepper, diced
  • 2 teaspoons finely minced fresh rosemary
  • 2 cups chopped zucchini (2 medium)
  • 1-3 teaspoons freshly squeezed lemon juice, or to taste
  • Salt and freshly ground black pepper, to taste


  1. In medium nonstick skillet, heat olive oil over medium heat.
  2. Add yellow pepper and rosemary and sauté 2 minutes.
  3. Add zucchini and salt and pepper, to taste.
  4. Continue to sauté for another 4 to 5 minutes or until zucchini is just tender.
  5. Remove from heat and stir in lemon juice.

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories