-
Preparation Time20 minutes
-
Serving Size2 People
-
View Time
Ingredients
Directions
Step 1
In a large skillet, heat the oil over medium heat.
Step 2
Add the prepared garlic and zucchini and season with salt to taste. Cover and cook until soft and liquid is evaporated, 9-11 minutes and then set aside to cool for 20 minutes.
Step 3
In a medium saucepan of boiling salted water, cook the edamame until soft, 11 minutes. Drain well and set aside to cool. Transfer the cooled zucchini mixture to a food processor. Add the edamame and puree.
Step 4
Pit and peel the avocado and transfer to the food processor along with the lemon juice and salt to taste. Pulse to combine, if you like a little texture in your guacamole; otherwise, process until smooth and well blended.
Step 5
Adjust the seasonings, if necessary. Refrigerate and serve in the next 18 hours.