Total Time
Prep 20 mins
Cook 10 mins

A wonderful way to serve zucchini for lunch or supper!

Ingredients Nutrition


  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.


Most Helpful

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. :-)

Miss Annie September 16, 2002

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.

Lorac July 16, 2003

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!

LUVMY2BOYS October 11, 2008

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