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–+ servings

Broccoli, Zucchini, and Avocado Saute

Serving Size: 10
This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

Recipe by: Customer

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

  • 6 stalk green onion chopped
  • 4 clove garlic sliced
  • 2 head broccoli cut into small flowers
  • 4 zucchini thinly sliced
  • 1/2 cup fresh dill coarsely chopped
  • 1/2 cup pitted Kalamata olives coarsely chopped
  • 2 lemon juiced and zested
  • 4 tablespoon water
  • 2 avocado ripe but firm
  • 2 cup frozen peas defrosted
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 4 tablespoon extra virgin olive oil

For garnish:

  • 1/4 cup sliced almonds toasted

Instructions

  • In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
  • Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
  • Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.
Reheating Instructions
Heat in the microwave on medium power until heated through or in a saute pan over medium heat.

Nutrition

Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg