Zucchini Tostadas

¡Feliz cinco de Mayo!

Zucchini Tostadas — www.jimc.in
(Makes four)
2 T vegetable oil — corn, peanut or canola, not olive because it will burn
Four 8″ flour tortillas
1/8 C olive oil
4 C thinly sliced zucchini
1/4 t oregano
1 C cooked pinto, kidney or black beans
3/4 C salsa
2 C shredded cheddar

  1. Preheat a broiler. Lightly brush both sides of each tortilla with the vegetable oil and place on a baking sheet. Broil on both sides until golden crisp. Let cool completely.
  2. Reduce oven heat to 450°F. Sauteé zucchini and oregano in olive oil until tender-crisp, about 7 minutes.
    Stir in the beans and salsa. Remove from heat.
  3. Place 2 tortillas on a baking sheet. Add zuchini mixture and 1/4C cheese on each. Bake five minutes until bubbly. Serve immediately.

2 thoughts on “Zucchini Tostadas”

  1. Ok Jim, sounds good. Next time how about something with a little less veggies and a bit more cream?!

Leave a Comment

Your email address will not be published. Required fields are marked *