After the recent import ban on avocados from Mexico, consumer fears of a potential shortage has sent some in search of an alternative ingredient.
Chef Donatella Aparia shared a recipe that swaps the creamy, mild, green-fleshed fruit for another vegetable that she said creates a similar consistency to guacamole: zucchini. Here is her recipe for "zuccamole" -- guacamole made with zucchini.
1 medium squash, end trimmed
1 jalapeno, seeds removed
1/4 cup neutral-flavored oil
2-3 garlic cloves
1/4 cup fresh cilantro
1/2 teaspoon of kosher salt
1 1/2 teaspoons of fresh lime juice
1 tablespoon full-fat Greek plain yogurt
Steam zucchini until just cooked through, let come to room temperature and dry with a paper towel. Place the zucchini in the fridge while you prep the rest of your ingredients (the colder the better).
Add zucchini and the remaining ingredients into a blender or food processor. Blend until completely emulsified.
Serve with chips and enjoy.