Guacamole is a great bbq compliment but Avocados are expensive and an incomplete source of nutrition. At the Sweetwater Spice Co. Test Kitchen we've found a way to maintain the great buttery taste of avocados while making the dish go further for less money and provide better nutrients - the key is zucchini or summer squash.
Start by peeling your zucchini as the skin can taste bitter. Once peeled, dice into 1/4" and saute in some olive oil with a pinch of salt and cook until the zucchini cubes are tender.
Once cooled, add these to your guacamole at a 1:1 ratio with your avocado.
We like lime juice, cilantro, salt, white pepper, green onions (only the green part), garlic, and thai bird chilies to round out our guac.
We also recommend using some unripe avocados mixed in with ripe ones - the unripe lend a nutty flavor and great texture to the dip.
The zucchini adds dietary fiber, Vitamins A, C, B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Maganese, Thiamin, Niacin, and Pantothenic Acid to the mix.
4 Ripe Avocados
2 Unripe Avocados
5 Zucchini (peeled)
2 Limes (juiced) - add to taste
3-4 thai bird chilies (adjust to heat preference)
1 teaspoon salt
1/2 teaspoon white pepper (ground)
1/4 cup chopped cilantro (mix Italian Parsley and Basil if you have a Cilantro aversion)
Chopped greens from 3 green/spring onions
1 clove garlic (minced)