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Zuccamole (Zucchini Guacamole)

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Zuccamole is a fresh, creamy guacamole-inspired dip made with tender zucchini, lime, cilantro, onion, garlic, and jalapeño. This light and flavorful dip is delicious with tortilla chips, tacos, fresh vegetables, sandwiches, and wraps.

Ingredients

  • Zucchini
  • Fresh lime juice
  • Fresh cilantro, chopped
  • Red or white onion, finely chopped
  • Jalapeño, finely chopped
  • Garlic, minced
  • Ground cumin
  • Salt
  • Freshly ground black pepper
  • Olive oil, optional
  • Roma tomato, diced and seeded, optional
  • Avocado, optional

Instructions

  1. Wash the zucchini, trim the ends, and cut it into chunks.
  2. Bring a saucepan of water to a boil. Add the zucchini and cook for 5–7 minutes, just until tender.
  3. Drain the zucchini thoroughly and let it cool. Remove as much excess moisture as possible to prevent a watery dip.
  4. Transfer the cooled zucchini to a food processor or blender. Add the lime juice, garlic, cumin, salt, and black pepper.
  5. Pulse until the desired consistency is reached, keeping the mixture slightly chunky for a guacamole-like texture or blending longer for a smooth dip.
  6. Transfer the zucchini mixture to a bowl and fold in the chopped onion, cilantro, and jalapeño.
  7. If using tomato, remove the watery seeds, dice the flesh, and gently fold it into the dip.
  8. For additional richness, stir in a drizzle of olive oil. For a zucchini-avocado variation, mash or blend in ripe avocado.
  9. Taste and adjust the lime juice, salt, jalapeño, cilantro, and other seasonings as desired.
  10. Chill briefly or serve immediately with tortilla chips, fresh vegetables, tacos, or other Mexican-inspired dishes.

Notes

  • Drain the cooked zucchini extremely well before blending to prevent the Zuccamole from becoming watery.
  • For deeper flavor and less moisture, roast or grill the zucchini instead of boiling it.
  • Add ripe avocado for a richer, creamier variation closer to traditional guacamole.
  • For extra heat, leave some jalapeño seeds intact or substitute serrano pepper.
  • For smoky flavor, add smoked paprika or a small amount of minced chipotle pepper.
  • Diced bell pepper or corn can be added for additional texture.
  • Store avocado-free Zuccamole in an airtight container in the refrigerator for 2–3 days.
  • If avocado is added, cover the surface closely and add extra lime juice to help slow discoloration.
  • Freezing is not recommended because the zucchini can release excess water after thawing.

Nutrition

Find it online: https://thefamilycooking.com/zuccamole-zucchini-guacamole/