bread slices – use protein bread (like the good morning bread) or any dark type (if you are gluten-tolerant)
1-2 small zucchini
olive oil
1 clove garlic, finely chopped
¼ teaspoon chilli pepper or smoked paprika

For the guacamole:
½ small onion, finely chopped
2 avocados
1 tbsp freshly squeezed lime or lemon juice
1 large tomato
ground cumin
a pinch of ground hot pepper (optional)
chopped fennel leaves (optional)


Wash the zucchini and make thin longitudinal slices using a potato peeler. Arrange in a dish, season with salt, garlic, paprika, and oil. Seal and refrigerate to marinate for at least 2 hours.

Pour hot water over the finely chopped garlic and leave for about 10 minutes to lose intensity. Sieve.

Slice the avocado open vertically and remove the pit.
Scoop out the avocado into a deep pot.
Use a fork to mash the avocado. Add the onion, finely chopped tomato and lime juice and season to taste.

Spread the guacamole on thin slices of bread and top with marinated zucchini.

Serve immediately.