1 small-medium zucchini, washed and ends trimmed
4 slices bread of choice
1 ripe avocado, halved and pitted
1/4 tsp fine sea or kosher salt
freshly cracked black pepper, to taste
1 recipe Stovetop Coconut Bacon, recipe follows
Grate zucchini until you have 2/3 cup, loosely packed. Add zucchini to a mixing bowl and set aside.
Toast or grill bread. Meanwhile, roughly score the avocado flesh, still in the skin, into dice. Scoop flesh into mixing bowl. Rather than cutting the lemon in half, cut off just one third and set the larger portion aside. Measure out 1 tsp of juice from smaller portion and add to mixing bowl. Add salt to mixing bowl and use a fork to mash the avocado, mixing in the zucchini and seasonings as you go.
Divide zucchini mixture evenly among toast. Crack pepper generously over top, to taste. Zest larger portion of lemon generously over top, to taste (the lemon can be juiced after zesting, so reserve for another purpose). Divide coconut bacon evenly over toasts and serve at once.
yields 1/4 cup, adapted from Colleen Patrick-Goudreau
1 tsp reduced-sodium tamari
1 tsp liquid smoke
1/4 tsp maple syrup, grade B preferred
1/4 cup shredded unsweetened coconut
Heat a nonstick skillet over medium heat. In the skillet, combine tamari, liquid smoke, and maple syrup.
The second it begins to boil, sprinkle coconut over and stir until thoroughly mixed. Continue cooking for a few minutes—stirring every 30 seconds—until coconut absorbs all liquid, the skillet becomes dry, and coconut just begins to crisp in spots. Your nose is your best guide. When it smells deeply toasted and just shy of burning, quickly remove from heat and immediately transfer to a plate, spread out in a single layer. Coconut will continue to crisp as it cools. Store leftovers in an airtight container with a clean absorbent cloth (to keep it from going soggy).