Since avocados are high in fat, some people limit their intake, which can be difficult for card-carrying guacamole lovers. This lighter, lower fat version comes to the rescue with zucchini and protein-rich edamame replacing some of the avocado.
Ingredients:
1 tablespoon olive oil
1 small zucchini, peeled and cut into 1⁄4-inch slices
2 garlic cloves, minced
Salt
3/4 cup shelled fresh or frozen edamame
1 ripe Hass avocado
1 tablespoon fresh lemon juice
In a large skillet, heat the oil over medium heat. Add the zucchini and garlic, and season with salt to taste. Cover and cook until soft and liquid is evaporated, about 10 minutes. Set aside to cool for 15 minutes. In a medium saucepan of boiling salted water, cook the edamame until soft, 10 minutes. Drain well and set aside to cool. Transfer the cooled zucchini mixture to a food processor. Add the edamame and puree. Pit and peel the avocado and transfer to the food processor along with the lemon juice and salt to taste. Pulse to combine, if you like a little texture in your guacamole, otherwise process until smooth and well blended. Taste, adjusting seasonings if necessary. Cover and refrigerate until ready to serve. This dip is best if used on the same day that it is made.
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