3zucchini, cut in half lengthwise and sliced into 1/4-inch chunks
½red bell pepper, cut into 1-inch squares
1tbspgrated lemon peel
1 ½tbsp fresh lemon juice
2mini avocado, halved, pitted, peeled and cut into chunks.
1
In a large skillet, heat oil over medium-high heat.
2
Add garlic, shallot and thyme. Saute for 3 minutes.
3
Mix in zucchini, bell pepper and lemon peel. Stir and cook for 2 minutes.
4
Lower heat and cover. Cook for 3 minutes.
5
In a small bowl, combine lemon juice with avocado.
6
Add to skillet and gently mix.
7
Cook for 2 minutes to allow flavors to blend.
Nutrition Benefits: Packed with nearly 20 vitamins, minerals, and nutrients, the avocado is a super tasty and versatile superfood that is part of both a heart healthy and diabetes-friendly diet.
How to Select: Look for avocados that feel heavy. The skin should be dark, with a hint of green, and taut, with no dents.
How to Store: If avocados at the market are green and unripe, you can ripen them at hoe. Put them in a brown paper bag out of direct sunlight. Within three days they’ll be perfect. Press the skin gently. It will be tender but not too soft.
Ingredients
1 ½tbspavocado oil or olive oil
2tspfinely chopped garlic
½large shallot, finely chopped
½tbspfinely chopped fresh thyme leaves
3zucchini, cut in half lengthwise and sliced into 1/4-inch chunks
½red bell pepper, cut into 1-inch squares
1tbspgrated lemon peel
1 ½tbsp fresh lemon juice
2mini avocado, halved, pitted, peeled and cut into chunks.
Directions
1
In a large skillet, heat oil over medium-high heat.
2
Add garlic, shallot and thyme. Saute for 3 minutes.
3
Mix in zucchini, bell pepper and lemon peel. Stir and cook for 2 minutes.
4
Lower heat and cover. Cook for 3 minutes.
5
In a small bowl, combine lemon juice with avocado.
