Zucchini Tostadas
During the summer season, I spot so many varieties of zucchini and yellow squash. They come in so many colors, visual patterns and shapes that make them so appealing. However they need help in the department of flavor. Here’s a recipe I was inspired to create that adds layers of flavor with this colorful vegetable.
Ingredients
Serves 4
2 medium green zucchini, sliced into ¼ in. rounds
2 medium yellow zucchini, sliced into ¼ in. rounds
2 tablespoons extra virgin olive oil
Salt and pepper
1 fresh jalapeño or serrano pepper finely minced
1 cup crema Mexicana
8 corn tostadas (home made or store bought)
⅓ cup crumbled cotija cheese
½ cup scallions cut in thin circles
Preparation
In a bowl, toss zucchini circles with oil and season lightly with salt and black pepper.
Under the oven broiler roast the zucchini circles (one side is sufficient) to a golden brown color on a large baking sheet lined with aluminum foil Remove from the oven and set aside to cool at room temperature.
Mix the minced chile pepper into the crema Mexicana and generously spread it over each tostada. Top each tostada with zucchini then sprinkle with cotija and further top with scallions.
Buen Provecho
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