Plump, bright green, organic zucchini towering in a perky pile – just begging to be plucked, bagged and taken home. I loaded up on zucchini this evening and into my test kitchen I went. I had my panel of taste testers all lined up and ready to go – aka my husband and kitty Nelly. Nelly just watches. And sniffs the air. But there would be nothing boring tonight – I wanted new, innovative – or at least something to make you curious to try it. Creative recipes are my passion.
Two recipes for you tonight: Green Summer Zucchini Guacamole (lighter and healthier than traditional guac – with all that lovely green color and flavor). And second is a zesty Zucchini Bruschetta. Fall in love with summer zucchini!..
I hope you are all enjoying your soon-to-be-summertime bliss. I know a kitty who is..
It’s definitely been crazy hot here in DC the past few days. It reached 98 today and maybe 100 tomorrow. But that’s fine by me because you all know I’m happiest slurping up a frosty smoothie – preferably laying on a towel – in a beach-y spot – watching turquoise water and sea gulls flutter by. But hey, I’ll take what I can get.
And smoothies in the day – paired with some summery zucchini apps at night is just fine by me.
Zooey Mag Feature Side Note! I was super excited last night when my husband and I took a stroll over to Georgetown to pick up a copy of the May 2011 issue of Zooey Magazine – with Ashley Tisdale on the cover.. I have a 4 page vegan recipe feature in the mag! So exciting. I had to twitpic the first page. Zooey Mag can be found at select Barnes and Noble stores. Check Zooey’s website for details.
Zucchini Kind of Day. So I decided to make two of my favorite appetizers – zucchini infused – guacamole and bruschetta.
You can find the yum Zucchini Bruschetta recipe here. I loved this stuff! Flavorful and tender – with a light flavor perfect for summer. I chilled the mixture before serving so the flavors intensified and the texture was lovely.
And below is my recipe for the guac. The fabulous thing about this guac is that it is nearly half the calories of traditional guc – yet totally green and flavorful. Since there is less avocado and more low-cal zucchini, it is a perfect blend for summer eating. A little lighter, a lot flavorful..
Summer Green Zucchini Guacamole
makes 4 cups
1 large avocado – about 1 ½ cups cubes
1 ½ cups raw zucchini, cubes
1 tablespoon olive oil – for quick saute
½ teaspoon pepper
½ teaspoon garlic powder
pinch of sea salt to taste
½ cup white onion, diced
¼ cup chopped parsley or cilantro
⅓ cup lemon juice
1 jalapeno, diced – or a few dashes of cayenne (optional)
1. I lightly saute the zucchini cubes in very hot oil for just about 1-2 minutes. Just to caramelize the edges. Salt to taste.
2. Toss zucchini with remaining ingredients. Chill. Serve!