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A colorful medley of zucchini, red bell pepper and Fresh Hass Avocado, perfect for holiday meals and year-round. Ingredients 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumeavocado oil or olive oil 2 2 2tsp. TEASPOON_USVolumefinely chopped garlic 1/2 0.5 0.5large shallot, finely chopped 1/2 0.5 0.5Tbsp. TABLESPOON_USVolumefresh thyme leaves 3 3 3zucchini, cut in half lengthwise and sliced 1/4-inch thick 1/2 0.5 0.5red bell pepper, cut into 1-inch squares 1 1 1Tbsp. TABLESPOON_USVolumegrated lemon peel 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumefresh lemon juice 1 1 1ripe, Fresh Hass Avocado, seeded, peeled and cut into chunks Instructions 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. Nutrition Facts: Nutrition Information Per Serving: 117 Calories; 10 g Total Fat (1.3 g Sat, 1 g Poly, 7.3 g Mono); 0 mg Cholesterol; 1.4 mg Sodium; 6.8 g Total Carbohydrates; 1.8 g Dietary Fiber; 1.7 g Protein Serving Suggestions: Makes a great accompaniment to roasted meat and poultry. Beverage Pairings: Try with a glass of Chardonnay or Pinot Noir, or pair with other components of your holiday meal.   *Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 4

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