Tostadas have become my new go-to snack. I’ve always been a huge fan of Mexican food, and I love the idea of just browning a tortilla and putting some veggies on it for a little mid-afternoon morsel. Sometimes traditional tostadas use a fried tortilla, but I have found it’s faster (and healthier) to broil them or toast them in the toaster oven.
I also like making tostadas because they’re versatile: they can be made with meat, veggies or some combination thereof and are easily enhanced with salsa or hot sauce or that chipotle mayo people dig so much these days. I recently made this spinach and zucchini tostada as a light lunch, and I also think it would be a fast and fun appetizer at a summer party. It’s just about 15 minutes from beginning to belly, so get started!
Spinach and Zucchini Tostadas
makes 4 tostadas
total time: 15ish minutes
total hands on time: 15ish minutes
What you’ll need:
- 4 small corn tortillas
- 2 zucchinis, sliced lengthwise and diced
- 2 cups fresh spinach, torn
- about a tablespoon or a bit more of olive oil
- healthy sprinkle of garlic powder
- healthy sprinkle of cumin
- healthy sprinkle of red pepper flakes
- salt to taste
- 1/2 an avocado, diced
- 2 tbsps chopped cilantro
- 1 tbsp lime juice
What you’ll do:
1. Dice the zucchini and heat the olive oil in a large frying pan.
2. Saute the zucchini in olive oil, with the salt, red pepper flakes, garlic powder and cumin, until tender and slightly browned. Add the spinach towards the end and cook until spinach is just wilted.
3. While the zucchini is cooking, broil the tortillas for about 5 minutes (actual time will depend on your oven, just be vigilant and keep checking them). You can flip them if you want both sides to be equally browned. I like mine very charred, as you can see (ahem, I also wasn’t that vigilant):
You can also just toast them in a toaster oven, too:
4. Transfer cooked zucchini-spinach mixture to a bowl and add the diced avocado and chopped cilantro. Dress with lime juice.
5. Spoon the mixture onto the tortillas, top with cheese or sauce, and crunch away!
I topped mine with a shredded blend of Mexican cheese, but these would be delish with goat cheese, too. Change it up by adding beans, meat, or tofu or even that old cooking standby, onions, to the mixture.