Fresh Zucchini Guacamole

Here's the Dish

This recipe has a secret…Yes, a secret…But don’t worry it’s a good one! Zucchini is the secret ingredient in this recipe that adds a fresh and light flair to this generally heavy dip. Try this simple and refreshing way to lighten up your favorite guacamole dip today!¬†

Method

The estimated total time to make this recipe is 5-10 minutes.

1

In a food processor or high speed blender, blend the avocado, zucchini, garlic, lemon juice and seasonings together until just smooth, (or until it reaches the texture you desire). Scoop into a bowl and stir in tomatoes, onion and cilantro(or simply stir in the pico de gallo).  Garnish with additional cilantro and serve with freshly made tortilla chips (or store bought baked chips). Enjoy!

Ingredients

Blend Together:
3 medium Zucchini
1 medium Ripe avocado (slightly soft to the touch)
1 tspGarlic, minced (or 1/2 tsp garlic powder)
1 mediumLemon, juiced (or 2 tbs lemon juice)
1 tspSalt (or to taste)
Optional:1/4 tsp cumin, 2 pkts stevia (or pinch of stevia or sweetener of choice to taste)
Stir In:
1 largeRoma tomato, finely diced
1/2 medium Red onion, finely diced
1/4 cupCilantro, finely chopped
OR: 1 cup store bought fresh pico de gallo
Optional: Home made baked pita chips

Nutrition Breakdown

10 Servings (makes 5 cups total, 1/2 cup per serving)
30 Calories per Serving
1 g Fat
4 g Carbohydrate
2 g Fiber
1 g Sugar
1 g Protein
1 WWP+*

*Weight Watchers Points per serving

3 Comments

Blair said:

Yum! This looks like a great twist. In the past I have added pureed sweet peas to my guacamole to stretch the avocado without adding a lot of calories! Will try this soon.

June 20th, 2013 — 8:27am  |  Reply

Erin said:

Do you use raw zucchini or cooked? Looks great!

June 22nd, 2013 — 12:44pm  |  Reply

Jacqui said:

This is brilliant! I love guacamole and despite the fact that avocado is chock-full of healthy fats, it still packs a lot of calories. The addition of zucchini is a fantastic idea. I’ll be making a batch this week!

June 25th, 2013 — 10:23pm  |  Reply

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