Ever wonder what you’re going to do with all those zucchini? I’ve got an idea…Grilled Zucchini Guacamole takes a traditional recipe and adds fresh grilled zucchini. A splash of garlic powder, coriander, and sea salt bring out the delicious flavors we all know and love.
If you’ve ever grown your own zucchini, you’ll get this joke.
“It’s important to lock your car doors especially now. Your friends and neighbors and even strangers will put free zucchini in your car.” It’s true. How can one little plant grow so many zucchini?
So, after you’ve made all the zucchini bread you can handle or give away, try this Grilled Zucchini Guacamole.
Making Grilled Zucchini Guacamole
First, start by grilling the zucchini. That way, while it’s cooling off, you can make the rest of it. Preheat the grill to medium – high.
Cut the ends off the zucchini, then quarter it lengthwise. In other words, the long way.
Ok, now spray the zucchini with cooking spray so it doesn’t stick to the grill, or the basket, whichever you like to use.
Lay the pieces on the grill and cook each side for about 3 – 5 minutes. By “each side” I mean the inner sides, not the dark green outside.
You want the zucchini to soften up, but watch so it doesn’t burn.
Once both sides are done, set them aside and let them cool.
Cut the avocado in half and remove the pit, but save it. We’ll get into that later.
While still in the peal, slice the avocado criss-cross, then spoon out the inside into a small or medium bowl. Mash the avocado with a fork. Mashing half of it helps make everything stick together so it’s easier to scoop up with a chip.
With the other half, just criss-cross the avocado and spoon the chunks onto the mashed avocado. In other words, half will be mashed, but the other half will still be in small pieces.
This looks better with the pieces of zucchini added in later.
Ok, so next add in the Roma tomato, red onion, cilantro, and lime juice.
Season with the sea salt, coriander, and garlic powder.
Stir it all up and have yourself a taste test.
Add more salt if necessary. Sometimes the salted tortilla chips take care of that, but if you serve with chopped veggies, like sliced carrots as shown, you may want more salt.
Last, but not least, chop the cooled zucchini into small pieces. You want them to be easy to pick up with a tortilla chip and about the same size as the chopped avocado.
That’s it, now dive in.
Serve with tortilla chips or fresh veggies, like carrots, celery, or bell pepper.
For other Mexican food recipes, visit my Mexican recipes section on my blog or click here.
Grilled Zucchini Guacamole
- 1 zucchini, quartered lengthwise
- 1 avocado, peeled, pitted, and diced
- 1 small Roma tomato, finely chopped
- 2 Tbsp. red onion, finely chopped
- 2 Tbsp. cilantro, chopped
- 2 tsp. fresh lime juice (or juice from half a fresh lime)
- 1/2 tsp. sea salt
- 1/4 tsp. coriander
- 1/4 tsp. garlic powder
- Preheat grill to medium-high heat. Spray cooking spray on quartered zucchini. Grill zucchini until tender 3 - 5 minutes per side. Allow zucchini to cool, then chop into small cubes.
- In small bowl, mash 1 half of the avocado, leave the other half in cubes. Mix in onion, cilantro, and lime juice. Sprinkle on spices and add cooled zucchini. Stir and serve.
- Serving suggestions: serve as appetizer with tortilla chips or fresh veggies. Dollop burritos, enchiladas, tacos, and tostadas. Also, makes a great turkey and Swiss sandwich spread. Enjoy!
Grilled Zucchini Guacamole
I didn’t forget that avocado pit. If there’s any guacamole left over (as if!) place the pit in the middle of the guacamole and cover it up. This helps keep the pretty green from turning brown, then store in a sealed container in the refrigerator.
Don’t be surprised if the top still turns brown, but that’s OK as long as you eat it within a day, 2 at the most.
You can also pour lukewarm water over the leftover guacamole, seal it with plastic wrap, then pour the water off when you are ready to eat it. For freezing instructions, check out this article by Glad.
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