What do we do with these tons of squash you ask, make bread…yes, muffins…absolutely, fritters…of course, pasta sauce…as Italians do. But, now you might feel squashed out! It can feel like you’ve used squash in every way possible and would like to move on to other vegetables that look so inviting at the market, but can I tempt you with one more offering? Big Zuke Squash-A-Mole!
Why I Love This Big Zuke Squash-A-Mole Recipe
I like to call it my Big Zuke Squash-A-Mole, it’s guacamole without the avocado…WAIT! keep reading, I promise you this is worth it. Squash in place of avocado is not a new invention. Mexicans have been doing it forever for one reason or another. Avocados are expensive, especially when farmers make more money exporting them internationally than selling them locally, they aren’t always available, and squash, as we just determined, is abundant. I first heard of this concept last summer at Quillisascut. My friend Renee introduced me to stretching the contraband avocados we had smuggled onto the farm with zucchini so our happy hour guac would last longer. I was floored at how delicious and so deceptive it was. Had I not known it wasn’t all avocado I would never have guessed.
Making this Big Zuke Squash-A-Mole is Easy
I cut up the largest, least pretty zucchini, and threw it in a pan over medium-high heat with olive oil, garlic scapes, serrano chiles, cumin, a pinch of chili powder, sumac, and salt. When it was tender, not mushy, and slightly caramelized I transferred it to the mortar and pestle and pounded it with white distilled vinegar, and finished with roughly chopped cilantro. I served it up with blue corn tortilla chips.
Things You Need From Your Pantry
- Olive oil
- Garlic (fresh or powdered)
- Cumin, ground
- Chili powder
- Sumac, optional
- Kosher salt
- white distilled vinegar
Things You May Need to Grab From the Store
- Zucchini
- Serrano chilies, optional
- Corn tortilla chips
- Cilantro
Big Zuke Squash-A-Mole
Course: AppetizerCuisine: MexicanDifficulty: Easy8
servings30
minutes15
minutesWhen the garden gives you zucchini make Squash-A-Mole
Ingredients
2 Tablespoons olive oil
2 1/2 pounds zucchini (summer squash), roughly diced
3-4 large cloves garlic, minced (see notes)
2 serrano chilies, minced
2 teaspoons ground cumin
1 tsp black urfa chili powder, optional
2 tsp chili powder
1/4 cup white distilled vinegar
1 1/2-2 teaspoons kosher salt
1/2 large bunch cilantro, roughly chopped, stems included
corn tortilla chips for serving
Directions
- Heat a heavy bottom skillet over medium-high heat. Add the olive oil and when the oil is shimmering add in the chopped zucchini. Season with a teaspoon of salt, and toss to coat. Spread out in an even layer and leave it for 2-3 minutes to start to caramelize.
- When the edges start to brown, toss to caramelize the other side. Add in the serrano chili, garlic, cumin, and chili powders. Cook for 2-3 more minutes until some of the zucchini has nice golden brown caramelization and is soft but not mushy.
- Transfer mixture to a mortar and pestle, and pound the mixture until you have achieved to texture of guac you prefer. I like to leave it somewhat chunky. Alternatively, pulse in a food processor.
- Add the vinegar and taste for seasoning. Add the remaining salt as needed. Stir in the cilantro. This can be served warm, room temp, or cold. Would also make a great filling for quesadillas.
Notes
- * I used garlic scapes in my video, if you have them in the early summer, process in a food processor with some olive oil to make an easy garlic substitution. Keep in your refrigerator and use generously!
