Lemon Rosemary Zucchini

  • 1 zucchini, sliced
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, minced, leaves only
  • sea salt and cracked pepper
  • the zest and juice of half a lemon
  1. Heat the olive oil in a skillet.
  2. Add the zucchini and the rosemary.  Season with salt and pepper.
  3. Saute until tender.  Stir in the lemon zest and juice.
  4. Serve.

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