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Avocado-Stuffed Zucchini (cold) Recipe

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This recipe for Avocado-Stuffed Zucchini (cold), by , is from Our Great Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Katz-Doogan
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 zucchinis, 2 medium avocados, 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 Tbsp wine vinegar, 2 Tbsp cilantro, 1/2 small onion, 1 tsp salt, 1/4 tsp paprika (or more if you like).

Directions:
Directions:
Trim zucchini in half lengthwise. Cook 4 minutes in boiling salted water. Scoop pulp, and chop. Mix avocado with pulp and additional ingredients. Stuff onto zucchini strips. cool for 1 hour in refridgerator. Serve Cold.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is very refreshing when it's summertime. A couple of variations worth trying: add 1 Tbsp of lime juice instead for more of a guacamole taste, or add a few squirts of hot sauce.

 

 

 

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