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.
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.