Wash 1 large zucchini and trim off the ends. Use a sharp knife to carefully chop the zucchini into ½-inch (12-mm) cubes. Put the cubes in a microwave-safe bowl. Wet a paper towel and place it over the bowl. Microwave the zucchini for 4 to 5 minutes.The zucchini should be completely soft once it's finished cooking.;
, Pour the cooked zucchini through a mesh strainer and push against the zucchini with a spoon. Discard all of the liquid that comes out of the zucchini. Place the zucchini in a serving bowl., Wash 1 large ripe avocado and carefully slice it in half lengthwise. Pop out the pit and slice the avocado flesh, so you make cubes. Use a large spoon to gently scoop the cubes out of the avocado. Place the cubes in the serving bowl with the zucchini., Coarsely chop ¼ cup (15 g) of fresh cilantro and finely chop ¼ cup (40 g) of onion. Add these to the serving bowl along with:2 cloves minced garlic
2 tablespoons lime juice
½ teaspoon hot sauce or more to taste
¼ teaspoon salt

, Use a fork or potato masher to mash the guacamole a little, so the ingredients are combined and the guacamole becomes a little smooth. If you like your guacamole smoother, mash it more. Serve the guacamole right away with baked tortilla chips or fresh vegetables.You can store the guacamole in an airtight container in the refrigerator for up to one day.
Chop and microwave the zucchini.
Drain the zucchini.
Chop the avocado.
Add the remaining guacamole ingredients.
Mash and serve the low-calorie guacamole.
{"src": "wikihow-all_validation", "title": "How to Make Skinny Guacamole1"}