1/2 cup rapeseed oil
1 tablespoon olive oil
1 medium yellow onion, chopped
1 zucchini, shredded
1 large tomato, diced
1 green bell pepper, diced
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon garlic powder
In a large bowl, combine olive oil, olive cream, olive onions, zucchini, tomato, bell pepper, oregano and salt. Shape mixture into an ounce.
Heat a large nonstick skillet over medium heat. Place about 1 1 inch from the skillet surface in pan. Cook and stir about 3 minutes, until vegetables are tender and onions are glossy. Add more olive oil and fry until onions begin to brown.
Place avocado in pan. Brown thoroughly, then add olive oil. Fry and stirring constantly, until heated through. Stir olive mixture into avocado mixture and whisk into tomato sauce.