Since I am still harvesting zucchini I decided to make guacamole. What? Yes, I know I said zucchini and yes, you can make guacamole with it! I will admit this is a new concept even for me.
While out to dinner with a group of ladies a few weeks ago, Angela Z mentioned she had just made zucchini guacamole. I was intrigued because I’d not even heard of it, let alone run across anyone who had made it.
So I set out to research how to make it and sure enough, zucchini guacamole did exist. First of all, I think it’s a great recipe because it uses up zucchini. Second, it’s economical because zucchini is cheap (or free if you grow it or know someone who does) and uses fewer avocados (that can be expensive depending on the time of the year). And third, it’s very easy to make!
Grill zucchini to obtain a slight char.
Chop up guacamole ingredients and set aside until zucchini cools and is diced.
Mix all ingredients together and you have zucchini guacamole!
Ready to eat!
- 1 1/2 cups zucchini, quartered lengthwise
- Drizzle of Olive oil
- 1 avocado, pitted, peeled and cubed
- 2 tablespoons cilantro, finely chopped
- 3 tablespoons red onion, finely diced
- 2 teaspoons lime juice
- 1/2 teaspoon coriander
- 1/2 teaspoon salt (plus more to taste)
- PREP: Preheat frypan or grill pan over medium-high heat.
- Drizzle olive oil over zucchini. Season with dash of salt and pepper. Grill 3-4 minutes per side until tender. Cool.
- While zucchini cools, dice and chop avocado, red onion, and cilantro. Add lime juice and coriander.
- When cooled, dice zucchini into small cubes, about the same size as the diced avocado.
- Mix all ingredients together and add 1/2 teaspoon salt and dash of freshly ground pepper (to taste).