Veggie and Avocado Sauté Print Email

1 ½ TBS avocado oil or olive oil
2 tsp garlic cloves, finely chopped
½ large shallot, finely chopped
½ Tbsp fresh thyme leaves
3 zucchini, cut in half lengthwise and sliced 1/4-inch thick
½ red bell pepper, cut into 1-inch squares
1 TBS grated lemon peel
1 ½ TBS fresh lemon juice
1 ripe fresh Hass avocado, halved, 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.