Zucchini Tostados

Submitted by Bev I Am

"A wonderful way to serve zucchini for lunch or supper!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 medium zucchini, thinly sliced
• 1 small onion, chopped
• 3 ounces sliced mushrooms
• 1⁄4 cup green pepper, chopped
• 1⁄4 teaspoon salt
• 4 tostados
• 1 cup shredded cheddar cheese
• 1⁄2 cup sour cream
• 1 medium tomatoes, chopped
• taco sauce

directions

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

Reviews

[Miss Annie]

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. :-)

 

[Lorac]

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 DH used 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.

 

[LUVMY2BOYS]

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!

 

[Gadget Gal]

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.

 

[sweetsouth]

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