Zucchini Tostados Recipes
GREEK ZUCCHINI TOSTADAS WITH TOMATO AND KALAMATA OLIVE SALSA
"Ladies and gentleman, in one corner, we have Greek cuisine, fit and feisty, famous for their funky feta and tremendous tzatziki... In the other corner, trained with strict discipline the last two centuries on tacos, burritos, and enchiladas, Mexican cuisine, the crowd favorite. The bell rings and we're off... That's a haymaker from Greece, we're seeing a lot of olives and tomatoes on that one. Wait, wait... that's a left jab from Mexico, and tortillas are flying everywhere. It looks like they're both going down, folks, on the mat... but folks, we all are winners from this tie, as these Greek zucchini tostadas are better than any bout." Tip: Best way to mince cucumber? Quarter lengthwise, cut those quarters into cubes, then chop.
Provided by Chef Nigel Palmer
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: shallot Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meat lovers! If using protein, cook prior to cooking zucchini. If using whole chicken breasts, pat chicken dry and cut into 1" dice. Season with 1/4 tsp. salt. If using diced chicken, pat dry and season with 1/4 tsp. salt. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using steak strips, separate into a single layer and pat dry. Season with 1/4 tsp. salt. Follow same instructions as chicken and add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes. 1 Bake the Tortillas Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps, omitting this step.Poke tortillas with a fork all over, 10 times for each tortilla.Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.Bake in hot oven until browned and crispy, 5-7 minutes.While tortillas bake, prepare ingredients. 2 Prepare the Ingredients Halve tomatoes lengthwise.Halve and peel shallot. Cut half into thin slices and remaining into 1/4" dice.Cut olives into 1/4" rounds.Stem and coarsely chop oregano.Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices.Trim cucumber and mince.Mince garlic. 3 Make the Salsa Combine tomatoes, sliced shallot (reserve diced shallot for zucchini) , olives, oregano, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside to let flavors marry. 4 Cook the Zucchini Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, zucchini, and diced shallot to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Add garlic, 1/4 tsp. salt, and a pinch of pepper. Cook until aromatic, 30 seconds.Remove from burner. 5 Make Tzatziki and Assemble Tostadas Combine cucumber, sour cream, 1 tsp. olive oil, and a pinch of salt and pepper in another mixing bowl.Plate dish as pictured on front of card, spreading tzatziki on tortillas, then adding zucchini and salsa. Top with feta. Bon appétit!
Nutrition Facts :
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