Many Mexican and Tex-Mex restaurants offer a creamy green sauce that is often simply called guacamole. Although I am sure a lot of them actually use avocado to prepare their sauce, there is a version with a “secret” ingredient instead … zucchini. I believe it is good to have either of these restaurant-style creamy green sauces to go with tacos, so I am sharing both recipes in this post, also hoping to aid with the “I have too many zucchini!” situation, currently becoming a topic of conversation (as every summer) amongst backyard gardeners in the Northern hemisphere.
Creamy Green Sauce (Avocado) –
1 avocado; peeled, pit removed
¼ onion; peeled
½ cup water
Salt, to taste
1 serrano pepper (optional); washed, stem removed
Process all the ingredients in the blender until smooth. Use as salsa in tacos, or serve as a dip with tortilla chips:
Creamy Green Sauce (Zucchini) –
Salsa verde cremosa
1 zucchini (summer squash)
2 large jalapeño peppers, or 3 serrano peppers
¼ large onion
1 clove garlic, peeled
1 tsp salt, or to taste
1 tbsp white wine vinegar
1/3 cup vegetable oil with mild taste, such as safflower
Roast first four ingredients in an ungreased cast iron skillet, until lightly charred and fragrant. Remove ends from zucchini, and stem and seeds from peppers. Blend all ingredients, except oil, for one minute, then gradually add oil, until a smooth paste is formed. Serve as a salsa or a dip:
The zucchini sauce was designed as a substitute for the creamy guacamole; the efficacy of this substitution is lost when offered side by side with the guacamole because, although both are tasty and creamy, it is easy to tell which one has avocado. However, on its own, or especially if served on tacos with a filling and other toppings, it might not be as noticeable that the zucchini sauce has that “secret” ingredient instead of avocado. In terms of a healthier choice, it is probably a tie, since the low-fat content in zucchini is supplemented with added vegetable oil, and although vitamin E is lacking, there is still a lot of other vitamins in the avocado-free sauce. Two possible advantages of the zucchini sauce are, first, its low cost, and second, unlike guacamole, this sauce will not turn dark, probably good reasons for restaurants to offer this version.
I am sharing my recipe at Over the Moon #235, graciously hosted by Bev @ Eclectic Red Barn, and Marilyn @ Marilyn’s Treats. Special thanks to Bev, for featuring my Classic Mocha Slab Cake at this party.
I am also sharing my recipe at Thursday Favourite Things #450 with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.