Lemon Rosemary Zucchini

Ingredients:

• 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

Directions:

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.