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Zucchini with
Avocado |
Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 pound fresh mushrooms, thinly sliced
2-3 zucchini, thinly sliced
1 red or green bell pepper, sliced
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1-2 avocados, sliced
2 cups shredded Emmenthaler cheese
2 teaspoons Chili Pepper Blend
In heavy bottomed skillet or sauté pan, heat oil and butter. Cook and
stir mushrooms several minutes until they begin to release their juices
back into the pan. Remove them to a serving platter. Add zucchini, bell
pepper, salt and pepper and stir-fry about 8 minutes. Add to mushrooms,
and then top with avocado slices. Sprinkle with cheese and chili pepper.
Toss gently and serve.
Squash Vegetable Dishes |
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