1. Combine peppers, zucchini, mushrooms and butter in 3 quart microwave safe casserole dish. Place in microwave oven and cook on High for 5 - 7 minutes, covered with wax paper. Vegetables should be lightly cooked, but still crisp. Add salt to vegetables and toss to mix well.
2. In a separate bowl, toss onions with 2 of the cups of Swiss Cheese, tomato, chili powder and California avocados. Add this mixture to the hot vegetables and toss to mix well.
3. Sprinkle with 1 cup of shredded Swiss Cheese just before serving.
4. Serve Calabasitas as a first course warm salad, or if desired as an entree over rice, or as a taco filling.

*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.

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