Kootenai | Kootenai Health | Issue 4, 2018

Lemon Rosemary Zucchini Makes 4 servings. 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) Salt and freshly ground black pepper, to taste 1 to 3 teaspoons freshly squeezed lemon juice, or to taste Directions • In medium nonstick skillet, heat olive oil over medium heat. • Add yellow pepper and rosemary, and sauté 2 minutes. Add zucchini, and add salt and pepper to taste. • Continue to sauté for another 4 to 5 minutes, or until zucchini is just tender. • Remove from heat and stir in lemon juice. Nutrition information Amount per serving: 46 calories, 3g total fat (less than 1g saturated fat), 4g total carbohydrates, 1g protein, 1g dietary fiber, 6mg sodium. Source: American Institute for Cancer Research Standard U.S. Postage PAID Portland, OR Permit No. 2901 2003 Kootenai Health Way Coeur d’Alene, ID 83814 A N N I V E R S A R Y 208.625.4438 ❙ kh.org/foundation Presenting Sponsors