FoodLink - Purdue Extension

Lemon Rosemary Zucchini

Save this simple dish for the middle of summer when you think you've done everything you can with zucchini! This recipe offers an appetizing new flavor!

Recipe adapted from Fruits & Veggies More Matters.

15 min
10 min
Total Time
25 min
Servings: 4


  1 tablespoon olive oil

  1 medium yellow bell (sweet) pepper (diced)

  2 teaspoons fresh rosemary (finely minced)

  2 cups zucchini (chopped)

  1-3 teaspoons lemon juice (to taste)

  salt and black pepper to taste 


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