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.
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