Wednesday, August 26, 2009

Zucchini Tostadas

For some reason the idea of a zucchini tostada for lunch just sounded really good to me today. It's nice and light and summery feeling...even though summer is drawing to an end.

Fry tortillas in a bit of vegetable oil

Saute zucchini until they just start to loose their super crispness - all scientific cooking methods and terminology here, folks. Did I just use the word "folks"? Darn it, I've always hated that word with a passion.

Layer the sliced zucchini and sliced bell pepper on the fried tortilla. Sprinkle with the spices. Unless you're a huge onion fan like me, you'll probably want to leave this off b/c we're going to get a bunch of it in our Pico de Gallo topping.

Top with a bit of cheese. I was in too much of a hurry to bother grating it. Arrange on a baking sheet. Bake at 400 for 8-10 min. Top with Pico de Gallo (recipe below).

Delicioso! Notice how much clearer this photo is that then others? Well, it's b/c I decided to have a nice bowl of Frosted Flakes for breakfast and ended up with a huge case of the blood sugar related jittery hands when lunch time came rolling around. Oh well.

Zucchini Tostadas
Four servings
8 corn tortillas
-- Fry tortillas on each side until golden brown
4 "grocery store sized" zucchinis, sliced
-- Saute zucchinis until just tender
1 bell pepper, sliced thinly
1/2 - 1 cup cheese, depending on how cheese loving you are
garlic powder
chili powder
-- Preheat oven to 400. Arrange tortillas on a baking sheet. Layer zucchini and bell pepper slices on each tortilla. Sprinkle with garlic powder, chili powder, paprika, and cumin. Top with a smattering of cheese. Bake at 400 for 8-10 min. Top each tortilla with pico de gallo (recipe below) and enjoy!
Pico de Gallo
1/2 tomato, diced
1/2 onion, diced
several sprigs of cilantro, chopped
1 jalapeno, diced super tiny (entirely optional...I left it out this time)
1 lime, juiced
salt and pepper to taste
--Combine all ingredients in a bowl and let them "mingle" for at least 30 min. before serving.

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