Zucchini Tostados

Zucchini Tostados

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “A wonderful way to serve zucchini for lunch or supper!”

    Ingredients

  • 1mediumzucchini, thinly sliced
  • 1smallonion, chopped
  • 3ouncessliced mushrooms
  • 1/4 cupgreen pepper, chopped
  • 1/4 teaspoonsalt
  • 4tostados
  • 1cupshredded cheddar cheese
  • 1/2 cupsour cream
  • 1mediumtomato, chopped
  • taco sauce

    • Directions

  • Combine zucchini, onion, mushrooms, and green pepper and salt.
  • cover and simmer 8-10 minutes, until crisp tender.
  • Drain.
  • While above is cooking, heat tostados 5 minutes at 350*.
  • Put zucchini mixture on top of tostados; top with cheese.
  • Place in oven until cheese melts.
  • Top with sour cream, chopped tomatoes and taco sauce.

    • Reviews

  • “What a wonderful lunch we had today.This is a tasty way to eat your veggies.It really tasted good.It was so easy to prepare, and it took no time at all to cook.I cooked the veggies to a done stage, but still a little crunchy, and I substituted a Pepper Jack cheese (for a slight kick) instead of cheddar.It tasted so good over the tostada shells.Thanks for this great recipe.:-)”

  • “Excellant. I did not expect to be so captivated by this simple recipe. I made the recipe as directed except for doubling the veggies which I was going to use the next day. The flavor combination, color and texture was so great that I used the double batch to top 4 tostados. The bonus flavor of the cheese with the toasted corn flavor and crunch of the tostados was so delightful, I added no toppings and DHused only chopped fresh tomatoes. We devoured all 4 servings. I will make this again with the double veggies, more cheese and without the toppings. This is a recipe for my book of treasures. “

  • “What a great recipe! I used a soft whole wheat tortilla since I had no corn ones & made a “spicy” taco sauce to liven things up. I didn’t use any mushrooms but added some spinach for more nutrients. Some reduced fat mozzarella cheese & fat free sour cream made this a keeper for sure! Thank u for sharing!”

  • “Absolutely a KEEPER! I stir-fried the zucchini, onions, mushrooms and green peppers in 1 tablespoon of olive oil till tender crisp, rather than simmering them. To reduce fat and calories further, I substituted a reduced-fat cheese and used just 1 tablespoon of LIGHT sour cream per tostadas. One tostada is perfect for a lunch size serving. For dinner, serve 2 per person and add fruit and a beverage to complete the meal.”

  • “This was our main course tonight on large tortillas. I only had Monterrey Jack and no greenpeppers(they hurt my stomach). It was delicious! We will be having this again.”

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