Zuccamole
Rainshadow Organics Chef in Residence, Lindsay D. Mattison
There are no proportions here, so you are free to season as you desire! The most important step here is planning ahead and letting the zucchini cool fully before pureeing it, giving it a chance to sweat out any excess liquid.
- Cut zucchini in half or quarters, depending on the size. You want all the zucchini in the pan to be roughly the same size.
- Steam the zucchini for about 5 minutes, until tender. Transfer to the refrigerator until completely cooled.
- Purée the zucchini in a food processor. Drizzle in melted lard or olive oil to help the zucchini fully puree.
- Add your favorite guacamole ingredients — I like onion powder, garlic powder, chopped cilantro, and lime juice. Season with salt.
- If it doesn’t have the right mouthfeel, add additional lard or olive oil (avocados are naturally fatty and zucchinis are not, so this added fat really helps).
***We have experimented in the Farm Kitchen with freezing zuccamole and are quite excited. After defrosting our experimental round, we found that it retained its flavor, color, and texture. Consider putting some of this up in your freezer in pint containers for the is winter! Imagine: mid-winter tacos with fresh and light zuccamole on top! Or nachos. Or chips and salsa. Or enchiladas. Or … you get my drift.***
