Zucchini and Corn Tostadas
Ingredients
The tostada shells
-
6
pieces
soft flour tortillas or corn tortillas
The toppings
-
3
small
zucchini
-
2
ears
sweet corn
-
to taste
olive oil
-
to taste
salt
-
to taste
black pepper
-
2
pieces
green onions
-
½
cup
fresh cilantro
-
2
ripe
avocados
-
2
pieces
limes
-
⅓
cup
cotija cheese
Instructions
- Preheat the oven to 400°F and prepare the tortillas by spraying both sides with cooking spray and sprinkling with salt.
- Poke holes in the tortillas to prevent puffing, then bake for 4-5 minutes, flip, and bake for another 3-5 minutes until crisp.
- Preheat the grill to medium-high heat and brush the zucchini and corn with olive oil, seasoning with salt and pepper.
- Grill the zucchini and corn until charred and softened, about 7-10 minutes, then let cool and chop the zucchini and remove the corn kernels.
- Assemble the tostadas by topping each tortilla with grilled zucchini, corn, green onion, cilantro, and avocado.
- Squeeze fresh lime juice over the toppings and garnish with cotija cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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