Vegetable & Avocado Saute
By 30 Minutes or Less
A colorful medley of zucchini, red bell pepper and Fresh Hass Avocado, perfect for holiday meals and year-round.
1 1/2 tablespoons avocado oil or olive oil
2 teaspoons finely chopped garlic
1/2 large shallot, finely chopped
1/2 tablespoon fresh thyme leaves
3 zucchini, cut in half lengthwise and sliced 1/4” thick
1/2 red bell pepper, cut into 1” squares
1 tablespoon grated lemon peel
1 1/2 teaspoons fresh lemon juice
1 ripe, Fresh Hass Avocado, seeded, peeled and cut into chunks
In a large skillet, heat oil over MEDIUM-HIGH heat.
Add garlic, shallot and thyme, sauté for 3 minutes.
Mix in zucchini, bell pepper and lemon peel, stir and cook for 2 minutes.
Lower heat and cover, cooking for 3 minutes.
In a small bowl, combine lemon juice with avocado.
Add to skillet and gently mix.
Cook for 2 minutes to allow flavors to blend.
*Large avocados are recommended for these recipes. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
Makes a great accompaniment to roasted meat and poultry.
Each serving provides: an excellent source of vitamin C and a good source of vitamin A, folate, magnesium, potassium and fiber.
- Calories: 147
- Carbohydrates: 12g
- Total Fat: 10.9g
- Cholesterol: 0mg
- Saturated Fat: 1.5g
- Dietary Fiber: 4g
- % of Calories from Fat: 63%
- Sodium: 19 mg
- Protein: 3g
- Recipe Credit
Recipe courtesy of the Hass Avocado Board. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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