Zuchini guacamole ? Kathie you might like this

[Guest guest]

I have made this during squash abundance using yellow summer squash but any zuch

will do. It is 'hummus' but similar to guac and might satisfy the same craving.

 

3 medium yellow squash, raw - straight neck, cut into coarse pieces

1 garlic clove, chopped

1/2 cup pulverized toasted almonds (toast in 275F oven until light brown)

1/ 2 cup mixed seeding cilantro and fresh parsley

1/2 cup myers lemon juice

2 tbsp olive oil, and as needed for frying cumin

salt to taste

1 tsp cumin seed, fried in olive oil

1 tsp pulverized chile chipotle or chile morita (or use smoked paprika)

 

Pulverize almonds in food processor first. Add remaining ingredients and

process until smooth and creamy.

 

This is good on dark toast and with steamed green beens.

 

 

 

 

, " Kathie Wike " <jaxbeach32250

wrote:

>

> I was wondering if anybody has ever made zuchini guacamole before. I

[Guest guest]

Thanks!!! Sounds wonderful. this is the recipe that I found initially

" Zuke-a-mole " aka Summer Squash " Guacamole "

Adapted from " Vegetables from Amaranth to Zucchini: the Essential Reference " by

Elizabeth Schneider

 

Ingredients:

3 pounds Zucchini

Approximately 1/2 head garlic

1 large onion (sweet varieties preferred, i.e. Vidalia, Walla Walla)

1 teaspoon coarse salt

2 tablespoons olive oil, plus 1/4 cup

1/2 cup basil and/or mint leaves

1/2 cup parsley, stemmed

2 tablespoons juice of lemon

salt and pepper to taste

 

Method:

Preheat oven to 375.

Slice zucchini in half, lengthwise. Separate garlic cloves but keep skins on.

Quarter onion. Place vegetables in roasting pan and slather with the 2

tablespoons of olive oil and the teaspoon of salt. Roast until extremely tender,

at least 1 hour and up to 90 minutes.

While vegetables are roasting, prepare herbs; pull leaves off stems and tear or

chop coarsely. Let vegetables cool slightly and squeeze garlic from skins. Place

all vegetables into bowl of food processor and pulse. Add herbs. Puree until

smooth and combined. Add lemon juice and salt. Drizzle in remaining olive oil.

Taste for seasonings and adjust accordingly.

Chill and serve with crackers, pita crisps, crudite or make as part of a

sandwich. Makes about 1 quart.