Zucchini Tostados

From: LUVMY2BOYS

On Oct 11, 2008

What a great recipe! I used a soft whole wheat tortilla since I had no corn ones & made a "spicy" taco sauce to liven things up. I didn't use any mushrooms but added some spinach for more nutrients. Some reduced fat mozzarella cheese & fat free sour cream made this a keeper for sure! Thank u for sharing!

From: Gadget Gal

On Feb 6, 2008

Absolutely a KEEPER! I stir-fried the zucchini, onions, mushrooms and green peppers in 1 tablespoon of olive oil till tender crisp, rather than simmering them. To reduce fat and calories further, I substituted a reduced-fat cheese and used just 1 tablespoon of LIGHT sour cream per tostadas. One tostada is perfect for a lunch size serving. For dinner, serve 2 per person and add fruit and a beverage to complete the meal.

From: Miss Annie

On Sep 16, 2002

What a wonderful lunch we had today. This is a tasty way to eat your veggies. It really tasted good. It was so easy to prepare, and it took no time at all to cook. I cooked the veggies to a done stage, but still a little crunchy, and I substituted a Pepper Jack cheese (for a slight kick) instead of cheddar. It tasted so good over the tostada shells. Thanks for this great recipe.

From: Lorac

On Jul 16, 2003

Excellant. I did not expect to be so captivated by this simple recipe. I made the recipe as directed except for doubling the veggies which I was going to use the next day. The flavor combination, color and texture was so great that I used the double batch to top 4 tostados. The bonus flavor of the cheese with the toasted corn flavor and crunch of the tostados was so delightful, I added no toppings and DH used only chopped fresh tomatoes. We devoured all 4 servings. I will make this again with the double veggies, more cheese and without the toppings. This is a recipe for my book of treasures.