How to cook
Cut 2 small zucchini into about 0.5 cm thick slices. Sprinkle them with salt and arrange them in a tray, covered with baking paper.
Drizzle them with a stream of olive oil and bake them in a preheated oven for 25-30 minutes.
Then leave them to cool.
Put 1 well-ripened avocado in the blender bowl. Drizzle it with the juice of half a lime and add all of the other products as well as the chilled zucchini.
Blend, until a smooth mixture is obtained.
The dip is placed in the refrigerator to cool and then it is ready to eat.
Serve it with toasted garlic bruschettas and slices of pink tomato.
The zucchini and avocado dip is ready.