2 Tbsp. olive oil (or may use butter or margarine)

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1 1/2 cups fresh corn kernels (or 12 oz. pack frozen corn)

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1 medium zucchini sliced, quartered

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1 cup fresh mushrooms halved and sliced

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1/4 tsp. sea salt divided

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1/8 cup grated Parmesan cheese or to taste

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1 large ripe, Fresh California Avocado quartered, seeded and peeled

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.