LEMON ROSEMARY ZUCCHINI

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 to 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
Source: the American Institute for Cancer Research