Low-Fat Guacamole Spread

In a large skillet, heat the oil over medium heat.

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.

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.

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.

Adjust the seasonings, if necessary. Refrigerate and serve in the next 18 hours.