INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- ½ green zucchini, cut into ½ inch slices
- ½ yellow zucchini, cut into ½ inch slices
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp cumin
- ⅛ tsp black pepper
- 2 tbsp avocado or grapeseed oil
- 4 small corn tortillas
- 4 tsp chili lime seasoning (or your favorite seasoning, optional)
- 4 slices GO VEGGIE Sriracha Deli Slices
- 1 large tomato, chopped small
- Chopped cilantro for garnish
INSTRUCTIONS
- Turn on the grill on high. Combine zucchini slices, olive oil, salt, cumin and black pepper in a large bowl and toss well. Grill on high, 2-3 minutes per side and set aside
- Line a baking sheet or a large plate with paper towels. Heat avocado or grapeseed oil in a non stick skillet. Place one corn tortilla and cook over medium high heat, 30 seconds to a minute per side until they crisp up. Transfer to the lined baking sheet or plate and sprinkle with a teaspoon of seasoning. Repeat the process with the remaining tortillas, adding more oil if necessary
- To assemble to tostada, arrange 4-5 slices of grilled zucchini on each tortilla. Place a slice of cheese on top, cover (you can use the grip cover or a heat prove bowl), lower the temperature of the grill to low and cook until the cheese has melted (time will vary depending on the grill)
- Top with chopped tomatoes and garnish with cilantro. Serve warm
- Recipe by: May I Have That Recipe
NUTRITIONS INFORMATION
