Sauteed Zucchini with Corn and Avocado

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Sauteed Zucchini with Corn and Avocado

 

3 medium zucchini, trimmed

2 teaspoons avocado or olive oil

1 red bell pepper, diced (about 3/4 cup)

2 cloves garlic, minced

2 cups corn kernels preferably fresh

1 avocado, peeled and coarsely chopped

1 teaspoon toasted cumin ground

6 trimmed scallions with 1 inch of green, thinly sliced

1 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

 

Grate zucchini using a hand grater or the grater attachment of a food

processor. Set aside.

Heat oil in a large skillet or wok and add pepper, scallions and garlic.

Cook 2 minutes over medium heat. Add zucchini and corn. Cook 5 minutes.

Add remaining ingredients and cook until avocado softens, but vegetables

are still firm.

Makes 6 servings.

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Char Haz

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