Sauteed Zucchini with Corn and Avocado This dish features a triumvirate of classic summer vegetables. (A quartet if you include the bell pepper.) Makes 6 servings.
	Ingredients: 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
	Instructions: 1. Grate zucchini using a hand grater or the grater attachment of a food processor. 2. Set aside. 3. Heat oil in a large skillet or wok and add pepper, scallions and garlic. 4. Cook 2 minutes over medium heat. 5. Add zucchini and corn. 6. Cook 5 minutes. 7. Add remaining ingredients and cook until avocado softens, but vegetables are still firm.

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