Zuccamole (zucchini guacamole)

From zucchini bread to grilled zucchini boats, there are plenty of delicious ways to use up a bumper crop of summer squash. Zucchini guacamole (“zuccamole” for short) might just be one of the most creative zucchini recipes for doing so. Zucchini has such a mild flavor that, once it’s steamed and blended with lime juice, olive oil and pantry seasonings, it transforms into a creamy dip that’s remarkably close to the real thing—without using a single avocado.

Taste of Home senior editor Lindsay Mattison made this healthy dip recipe when she catered events on a farm. The farm grew plenty of zucchini but no avocados, and guests were always surprised to learn the “guacamole” was actually made from summer squash. It’s a budget-friendly alternative when avocados are too expensive, out of season or still rock-hard on your countertop.

Zuccamole Ingredients

• Zucchini: It might not seem like it belongs in guacamole, but zucchini can be transformed into a smooth, creamy, avocado-like dip with just a little steaming and blending. If you’re using a giant garden zucchini, scoop out the large seeds first. Regular grocery-store zucchini are tender enough that you can use the whole thing, no seeding required.
• Lime juice: Fresh lime juice makes the zuccamole taste fresh and zippy. Roll the lime on the counter before juicing it to squeeze out every last drop.
• Seasoning: Salt, garlic powder, onion powder and smoked paprika give the zucchini plenty of savory flavor. You can substitute regular paprika if that’s what you have, but smoked paprika adds a subtle smoky depth that somehow makes this dip taste even more like the real thing.
• Olive oil: Avocados are packed with healthy fats that give guacamole its signature creamy texture. Since zucchini is naturally very low in fat, olive oil fills in the gap, adding richness and helping the mixture blend into a smooth, creamy dip.
• Red onion: Red onion adds crunch and a little sharp bite. Chop it as finely as you can so that every scoop gets a little without any big chunks.
• Cilantro: Fresh cilantro adds the bright, fresh flavor you’d expect from classic guacamole. If you’re in the cilantro-tastes-like-soap camp, leave it out or swap in fresh parsley.
• Jalapeno: A little chopped jalapeno adds a gentle kick without making the dip overly spicy. For more heat, leave some of the seeds in. For a milder dip, remove the seeds or simply skip the jalapeno entirely.

Directions

Step 1: Steam the zucchini

In a large saucepan, place a steamer basket over 1 inch of water. Place the zucchini in the basket. Bring the water to a boil, then reduce heat to maintain a simmer. Steam the zucchini, covered, until they’re tender when pierced with a fork, about 15 to 20 minutes.

Step 2: Chill the zucchini

Use tongs to transfer the steamed zucchini to a plate or shallow bowl and refrigerate them until they’re completely cool.

Editor’s Tip: Chilling the zucchini helps it blend into a thick, creamy puree rather than a thin and watery one.

Step 3: Blend the zuccamole

Add the cooled zucchini, lime juice, salt, garlic powder and onion powder to the bowl of a food processor. With the processor running, gradually add the olive oil in a steady stream until the mixture is emulsified and smooth.

Step 4: Fold in the other ingredients

Transfer the zuccamole to a serving bowl. Fold in the chopped onion, cilantro and jalapeno, if you’re using them. Serve the dip immediately or refrigerate it until you’re ready to dig in.

Editor’s Tip: Like classic guacamole, this dip tastes even better after it chills for 30 minutes. This gives the flavors a chance to mingle.

Zucchini Guacamole Variations

• Turn up the heat: If you like spicy guacamole, stir in another diced jalapeno, a pinch of cayenne pepper or a few dashes of your favorite hot sauce. For even more fire, leave the seeds in the jalapeno or swap in a finely chopped serrano pepper.
• Add mix-ins: Fold in seeded, diced Roma tomatoes for a chunkier dip, or get creative with extras like charred corn, salsa, diced mango, black beans or chipotle peppers in adobo.
• Make it extra creamy: For an even silkier dip, blend in about 1/4 cup of plain Greek yogurt, mayonnaise or sour cream. Greek yogurt adds a boost of protein, while mayonnaise or sour cream makes a richer-tasting dip.

How to Store Zucchini Guacamole

Store leftover zuccamole in an airtight container in the refrigerator for up to four days. Because zucchini contains more water than avocado, a little liquid may pool on top as it sits. Just give the dip a good stir before serving it to restore its creamy texture.

Can you make zucchini guacamole ahead of time?

Yes! You can make zucchini guacamole up to one day ahead for the best experience, making it an easy option for entertaining or meal prep. Store it in an airtight container in the refrigerator until you’re ready to serve it. For the freshest flavor and texture, wait to stir in the red onion, cilantro and jalapeno until just before serving.

Zucchini Guacamole Tips

Does zuccamole turn brown?

Nope! Because it’s made with zucchini instead of avocado, zuccamole won’t oxidize and turn brown like traditional guacamole. It will stay green in the refrigerator, though you may notice a little liquid separating as it sits. Zucchini is packed with water, so that’s completely normal. Just give it a quick stir before serving, and it’ll be as creamy as ever.

What can you serve with zucchini guacamole?

Zucchini guacamole is just as versatile as traditional guacamole. Scoop it up with tortilla chips, pita chips or fresh vegetables like bell peppers, cucumbers and carrots. It also works well as a creamy topping for tacos, burrito bowls, grilled chicken, burgers, grain bowls and roasted potatoes.

Can you use yellow summer squash instead of zucchini?

Yes, you can use yellow summer squash instead of zucchini in this guacamole-like dip. It has a similar flavor and turns smooth and creamy after steaming and blending, but it won’t look like classic guacamole. The dip will taste just as great, but it’ll be pale yellow instead of bright green.