Fresh Veggie Tostadas

Hello and happy Wednesday! I haven't made toastadas in forever, but earlier this week I got a craving for them that just wouldn't leave me. So today I decided to whip some up! Ten points for me, because they came out really, really yummy. They will definitely be making a frequent appearance at my dinner table… Enjoy!

Serving Size: 3

What You'll Need:

  • 3 flour tortillas, medium-large size

  • 2 medium zucchini, quartered

  • 2 ears corn, husked

  • 1 1/2 teaspoons olive oil

  • 1 tomato, seeded and diced

  • 1 avocado, diced

  • 1 green onion, chopped

  • 1/2 cup fresh cilantro, chopped

  • 1/2 lime (juice)

  • coconut oil spray

  • salt and pepper to taste


  1. Preheat oven to 400 degrees F. Spray both sides of the tortillas with coconut oil. Using a fork, poke little holes in the tortilla to keep them from bubbling while cooking. Lay flat, in a single layer, on a large baking sheet. Bake for 4-5 minutes. Turn the tortillas over and baked for an additional 3-4 minutes until tortillas are crisp and and lightly browned. Set aside.

  2. Turn heat on the oven up to 450 degrees F. Place corn directly on the cooking rack. Bake for 17-20 minutes. Set aside to cool. Once cooled, carefully cut the kernels from the corn.

  3. Meanwhile, add olive oil and zucchini to a sauté pan. Cook over medium heat for about 7-8 minutes until zucchini is tender.

  4. Top each tortilla with zucchini, corn, tomatoes, green onion and avocado. Squeeze lime juice over each tortilla and garnish with cilantro. Add salt and pepper to taste. Serve Immediately.

lunchCortney SeaverComment