Zucchini-Avocado Salsa

If you have a garden--or a neighbor with a garden--chance are you have a plentiful supply of zucchini right now. Maybe even too plentiful . . .

Well, this Zucchini-Avocado Salsa from The Vegetarian Mother's Cookbook is one of our favorite ways to serve zucchini. It makes a nice big batch--great for parties or potlucks and, as a friend recently commented, this tastes very much like guacamole but the zucchini stretches those expensive avocadoes. I keep a batch in the refrigerator so there is always a healthy snack on hand. Give it a try and let me know what you think.

Zucchini-Avocado Salsa
This a delicious alternative to regular salsa or guacamole. It is great with chips or as a topping for burritos, tacos, or quesadillas.

2 small zucchini, diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 green onions, thinly sliced
2 medium avocados, peeled, pitted, and diced
2 tablespoons fresh lime juice (about 1 lime)
1/4 cup olive oil
1 clove garlic, crushed
3 tablespoons minced fresh cilantro
Tabasco sauce to taste
Sea salt and black pepper to taste

Steam zucchini and corn together for 2 or 3 minutes until colors are bright. Place in a bowl with remaining ingredients. Stir together and chill for at least one hour.

Makes about 3 cups

Variation: Add 1 to 2 cups diced tomatoes