Zucchini Tostados
Elevate your taco nights with these vibrant and healthy Zucchini Tostados—an irresistible twist on a Mexican classic! Featuring tender, oven-roasted zucchini slices seasoned with smoked paprika, cumin, and garlic powder, these tostados deliver a smoky, savory flavor that pairs perfectly with crispy corn tortillas. A hearty layer of creamy refried beans forms the base, topped with fresh shredded lettuce, juicy diced tomatoes, and a sprinkle of melty cheddar or Mexican blend cheese. Finished with a dollop of tangy sour cream, a drizzle of spicy hot sauce, and a pop of fresh cilantro, this colorful dish is as visually appealing as it is delicious. Ready in just 35 minutes, these vegetarian tostados are perfect for weeknight dinners or casual entertaining. Satisfying, wholesome, and full of bold flavors—Zucchini Tostados are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Corn tortillas
- 1 cup Refried beans
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Shredded cheese (cheddar or Mexican blend)
- 0.25 cup Sour cream
- 2 tablespoons Chopped cilantro
- 2 teaspoons Hot sauce
Instructions
Preheat your oven to 400°F (200°C).
Wash and slice the zucchinis into thin rounds, approximately 1/4 inch thick.
In a mixing bowl, toss the zucchini slices with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned zucchini slices onto a baking sheet in a single layer. Roast in the preheated oven for 15 minutes, flipping halfway through, until tender and lightly browned.
While the zucchini is roasting, place the corn tortillas on another baking sheet. Lightly brush both sides of the tortillas with olive oil and bake in the oven for 5-7 minutes or until they are crispy and golden brown.
Heat the refried beans in a small saucepan or microwave until warm and spreadable.
To assemble the tostados, spread a layer of refried beans onto each crispy tortilla.
Top each tostado with a layer of roasted zucchini slices, followed by shredded lettuce, diced tomatoes, and shredded cheese.
Add a dollop of sour cream and a drizzle of hot sauce on top of each tostado. Garnish with chopped cilantro.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 42.1 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 903 mg | 69% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
